Staffmeals from Chanterelle by David Waltuck & Melicia Phillips

Author:David Waltuck & Melicia Phillips
Language: eng
Format: epub, mobi
Publisher: Workman Publishing
Published: 2013-07-14T16:00:00+00:00

1. Combine the lime juice and wine in a small, heavy, nonreactive saucepan. Bring to a boil over high heat and cook, uncovered, until the liquid is reduced to about ¼ cup, about 10 minutes. Be very careful, because the reduction will begin to burn in no time if it isn’t watched.

2. Stir in the cream and continue reducing at a boil until the cream thickens but does not color, about 2 minutes more. Turn the heat down to very low, then vigorously whisk in the butter, a few bits at a time, waiting until the previous bits are completely incorporated before adding the next. While you’re adding the butter, keep checking the temperature of the sauce. Move it on and off the heat to maintain a warm—not too hot, not too cool—temperature. If you notice the sauce getting too thick, the temperature is too low. If the sauce gets too hot, it will begin to look greasy. When all the butter has been incorporated, remove the pan from the heat. Season the sauce with salt and pepper and cover to keep warm.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.