Menuire Sauce — Robert St. John
In a small saucepan over medium heat, reduce wine, vinegar, veal stock, lemon juice and shallots. When almost all liquid has evaporated, add cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 2/3 cup white wine
- 2 Tbl white vinegar
- 1/3 cup reduced veal stock
- 2 Tbl lemon juice
- 1/2 cup shallots, finely chopped
- 1/4 cup whipping cream
- 1 1/2 cup unsalted butter, cut into small cubes, then chilled
- 1 teaspoon salt
More Like This
Muscadine Dipping Sauce — Robert St. John
robertstjohn.com
Mignonette Sauce - Robert Sinskey Vineyards & Wilding Farm
robertsinskey.com
Lemon Garlic Buerre Blanc — Robert St. John
robertstjohn.com
Sauce Vinaigrette | Saveur
saveur.com
White wine sauce | Kitchen Geekery
kitchengeekery.com
Mushroom Béchamel Sauce — Robert St. John
robertstjohn.com
Lemon Sauce | Williams Sonoma
williams-sonoma.com
Beurre Blanc Sauce Recipe - Cook Your Yummy Cuisine
cookyouryum.com