In a sauce pan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. This recipe yields ?? cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (737g)|
|Recipe Makes: 1|
|Calories from Fat: 3313 (97%)|
|Amt Per Serving||% DV|
|Total Fat 368.2g||491 %|
|Saturated Fat 232.6g||1163 %|
|Monounsaturated Fat 96.2g|
|Polyunsanturated Fat 14g|
|Cholesterol 997.4mg||307 %|
|Sodium 206mg||7 %|
|Potassium 805.4mg||21 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 34.6g|
|Protein 9.7g||14 %|
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Calories per serving: 3423
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