| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Broccoli |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Shallots; pressed |
| 2 |
tb |
Wine vinegar |
| 3 |
tb |
Dry white wine |
| 2 |
tb |
Whipping or heavy cream |
| 1 1/2 |
c |
Softened unsalted butter |
| 2 |
|
Egg yolks; (2 to 3) |
INSTRUCTIONS
1. Put shallots, wine vinegar, dry white wine into saucepan, and boil until
reduced until about 1 Tbsp.
2. Add cream and cook on low for a few minutes.
3. Cut butter into cubes, cook on low heat; don't let it melt until you are
ready to serve the sauce.
4. Add egg yolks (to thicken sauce). Pour over steamed broccoli.
Posted to recipelu-digest Volume 01 Number 292 by RecipeLu
<recipelu@geocities.com> on Nov 23, 1997
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