This sauce would be good on fish, vegetables like green beans, steaks, and what I used it on--lomo fino de chancho--aka tenderloin of pork. I found this in Julia Child's book, My Life in France, and it takes less than 5 minutes to make.
Boil 1/4 vinegar along with 1/8 t. pepper and salt until reduced to 1/2 tablespoon.
Remove from heat and whisk in 2 T. butter. Keep whisking until you've whisked in about 3/4 to 1 cup butter pat by pat. You may need to put the pan back over the lowest heat so the butter melts.
Voila!
The sauce should be thickish.
Saturday, May 28, 2011
Subscribe to:
Comments (Atom)
