Category: Vegetables

2 large Shallots, pressed

2 tbsp Wine vinegar

3 tbsp Dry white wine

2 tbsp Whipping or heavy cream

1 1/2 cup Softened unsalted butter

2 Egg yolks, (2 to 3)

1. Put shallots, wine vinegar, dry white wine into saucepan, and boil until reduced until about 1 Tbsp.



2. Add cream and cook on low for a few minutes.



3. Cut butter into cubes, cook on low heat; don't let it melt until you are ready to serve the sauce.



4. Add egg yolks (to thicken sauce). Pour over steamed broccoli. Posted to recipelu-digest Volume 01 Number 292 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997