| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eastwest |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Butter |
| 1/4 |
c |
Drained capers |
| 4 |
|
Lemon grass stalks; white part only, minced |
| 1/2 |
c |
Lemon juice |
| 2 |
|
Shallots; sliced |
| 2 |
tb |
Dijon mustard |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a saucepot completely melt butter. On low heat, continue heating butter
until a brown color is achieved. This will take about 30 minutes. Quickly
deep fry capers in this butter which will puff up, sprinkle with salt and
strain on paper towel. Do the same thing with the lemon grass, but place
into a tall stainless steel container. The butter should still be hot and
brown. Add the juice, shallots and Dijon to the lemon grass. With the
blender running, slowly pour the hot butter into the mix to make the
vinaigrette. Be careful, the butter will foam up. Add salt and pepper and
check for seasoning.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A31)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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