Time to break out the grill. Here's a great sauce for fish or light meats.
3/4 cup Chardonnay wine
1/3 cup chopped shallots
2 parsley stems
2 tablespoons plus 2 teaspoons white peppercorns
1 tablespoon heavy cream
1 cup butter
Pinch sea salt
In a medium saucepan, combine Chardonnay, shallots, parsley stems, and peppercorns. Cook over medium heat until almost dry. Add cream, and bring to a boil; add butter slowly to incorporate. Season with salt and strain through a fine mesh sieve before serving.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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