| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Salads, Dressings, A | 1 | Servings |
INGREDIENTS
| 1/4 | c | White wine vinegar |
| 1/4 | c | Dry white wine |
| 1/4 | c | Green onions; minced |
| 1 | tb | Heavy cream |
| 1 1/2 | Sticks butter | |
| (cut into 6 pieces) | ||
| 1/3 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Lemon juice |
| 1/8 | ts | Celery salt |
INSTRUCTIONS
In a small, heavy saucepan, combine vinegar, wine, and onions. Simmer until it is almost a glaze. Remove from heat. Add cream. Return to low heat and whisk in butter, 1 piece at a time. Add each additional piece of butter before previous one has completely melted, stirring constantly. Do not let sauce get too hot or it will liquify. Add salt, pepper, lemon juice, and celery salt. Pour over warm seafood and serve immediately. Makes 1 cup. Source: Jambalya; The Junior League of New Orleans, La. Formatted By: Joe & Lynda Beaugez, HSNX53A; Metairie, La. Posted to EAT-L Digest 24 Jul 96 Date: Thu, 25 Jul 1996 15:45:30 -0500 From: LD Goss <ldgoss@METRONET.COM>
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