cat lover
12-03-2006, 07:13 PM
1 oz of white wine
1 1/2 oz of lemon juice
1 1/2 oz of lime juice
10 oz of cream
5 1/3 weight oz of unsalted butter
Place the first three ingredients into pot and put on a medium heat until reduced by two thirds. Add 8 oz of cream and whisk into citrus mixture, return to heat and reduce by two thirds and mixture is of a thick almost butter cream sauce consistency. Remove from the heat and whisk in the remaining 2 oz of cream and drop large pieces of soft butter in and stir the butter into the sauce. Serve over Yellowtail Snapper.
1 1/2 oz of lemon juice
1 1/2 oz of lime juice
10 oz of cream
5 1/3 weight oz of unsalted butter
Place the first three ingredients into pot and put on a medium heat until reduced by two thirds. Add 8 oz of cream and whisk into citrus mixture, return to heat and reduce by two thirds and mixture is of a thick almost butter cream sauce consistency. Remove from the heat and whisk in the remaining 2 oz of cream and drop large pieces of soft butter in and stir the butter into the sauce. Serve over Yellowtail Snapper.