Home>
Cook Book>
Sauces>
Pre-prep. Instructions:
Equipment needed:
To change the number or servings enter a new number and click Recalculate.
All number will not work, if your request is not calculated properly try a slightly smaller or larger number.
Yield:
Ingredients:
Directions:
1. Combine the shallot, wine, lemon juice, and vinegar in a heavy saucepan. Reduce to a syrup. 2. Add cream and reduce by half. 3. Gradually whisk in the butter 4. Season to taste with salt and white pepper.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com