In a sauce pot, heat the olive oil. Lightly saute the onions, carrots, celery, and garlic, about 1 to 2 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock. Cook over high heat for 1 to 2 minutes. Turn off the heat, add the cream and mount in the butter. Reseason with salt and pepper. Strain through a chinoise. This recipe yields ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 11-23-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 1|
|Calories from Fat: 1095 (89%)|
|Amt Per Serving||% DV|
|Total Fat 121.6g||162 %|
|Saturated Fat 73.1g||366 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 325.8mg||100 %|
|Sodium 980.9mg||34 %|
|Potassium 1100.9mg||29 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 33.2g|
|Protein 6.1g||9 %|
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Calories per serving: 1225
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