| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | Shallot; minced | |
| 1/3 | c | Lemon tarragon vinegar |
| 1 | Stick cold butter; cut into pieces | |
| Freshly ground black pepper |
INSTRUCTIONS
In a small saucepan boil shallot and vinegar until liquid is reduced to about 1 tablespoon. Reduce heat to low and whisk in butter, 1 piece at a time, adding each new piece of butter only after the previous one has combined into the sauce. Season with salt and pepper to taste and if not using immediately, keep warm in a metal bowl set over a saucepan of hot water. Yield: 1/2 cup Recipe by: Cooking Live Show #CL8954 Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 19, 1997
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