Tag

beurre blanc
Here is a classic preparation for abalone — the key to preparation is to not overcook the abalone. Prepare the buerre blanc sauce first, and then quickly sauté the abalone. INGREDIENTS: Buerre Blanc 2 large shallots, finely chopped 2 tablespoons white wine vinegar 3 tablespoons dry white wine 2 tablespoons heavy cream 1 cup butter,...
Read More

Search Recipes

 

Market Highlights

Cookbook Exchange