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2 tablespoons white wine vinegar
In a saucepan combine vinegar, wine, and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam. Add mustard and combine.
Over low heat add olive oil while continually whisking. Continue to add oil slowly during emulsification.
Strain sauce (optional). Season with salt and pepper to taste.
Poster's Notes:
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
2 tablespoons dry white wine
1 tablespoon minced shallots
1/2 teaspoon mustard
1/2 cup olive oil
Salt and pepper to taste
This is an alternative to egg/butter sauces.