| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
18 |
servings |
INGREDIENTS
| 2 |
tb |
Minced shallots |
| 1/2 |
c |
Red wine |
| 1/2 |
ts |
Coarse salt |
| 1 |
tb |
Balsamic vinegar |
| 1/4 |
lb |
Cut up unsalted butter; room temperature |
| 18 |
|
Oysters |
INSTRUCTIONS
In a small saucepan combine the shallots, wine, salt, and vinegar. Bring to
a boil, and cook until the liquid has been reduced to about 2 tablespoons.
Remove the pan from the heat, and let cool to room temperature.
Whisk the butter, a piece at a time, into the wine mixture until the
mixture is well-blended and creamy. Do not melt butter.
Makes 1/2 cup, enough for 18 oysters.
Source: "Martha Stewart Living - <www.marthastewart.com>." S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 11 Calories (kcal); trace Total Fat; (26% calories from fat);
1g Protein; 1g Carbohydrate; 4mg Cholesterol; 74mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Quincy Jones
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