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Cream of shallots sauce - great chefs
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| Artist: |
_ |
| Categories: |
Basic Preparations, Exotic, Sauces & Dressings |
| Yield: |
2 |
| Rating: |
no rating. |
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Ingredients:
| 8
| oz | Wine, white, dry | | 2
| oz | Juice, lemon | | 4
| oz | Cream, heavy | | 4
| oz | Butter | | 4
| tbsp | Shallots, chopped | | | Salt (to taste) | | | Pepper (to taste) | | | Oyster juice, from the | | | -- shucked oysters |
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Procedures:
| 1 | In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. | | 2 | Add the cream and bring to a strong boil, whisking constantly. | | 3 | Whip in the small pieces of butter until melted. | | 4 | Remove from heat. | | 5 | Season to taste with salt and pepper. | | 6 | Strain through fine sieve into another pan and keep warm. |
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| Cream of shallots sauce - great chefs Reviews |
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1 reviews |
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