Appears in
- About
Ingredients
U.S. |
Metric |
Ingredients |
1 oz< |
Method
Procedure
- Sweat the shallots in butter until soft.
- Add stock, wine, parsley, and bay leaf. Over moderate or high heat, reduce the liquid by three-fourths.
- Add the cream and bring to a boil. Boil 1–2 minutes, or until reduced to a light, saucelike consistency.
- Season to taste with lemon juice, salt, and white pepper.