| 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>
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”