Ingredients
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1 1/2
-
5
-
2
-
2
-
1/2
-
1
-
-
1/8
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1/2
-
2
-
2
-
4
-
2
-
1
-
Directions
Baked Oysters and Spinach with Walnut Sauce, This recipe is posted by request The original recipe is by Umberto Menghi , This recipe is posted by request The original recipe is by Umberto Menghi
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Steps
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1
Done
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Since the Wine Sauce Can Be Made Up to 1 Week in Advance I Will Start With That. |
|
2
Done
|
in a Medium Saucepan Add Together Shallots, Tarragon and Pepper Corns in White Wine. |
|
3
Done
|
Bring to a Simmer, and Cook Until Reduced by 1/2. |
|
4
Done
|
Set Aside. |
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5
Done
|
Melt Butter in a Medium Saucepan and Remove from Heat. |
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6
Done
|
Whisk in the Flour, Blending to Form a Roux. |
|
7
Done
|
Add Chicken Stock a Little at a Time and Whisk to Smooth. |
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8
Done
|
Return to Heat, Add the Wine Mixture and Bring to a Simmer, Whisking Often. |
|
9
Done
|
Cook to Thick and Smooth. |
|
10
Done
|
Season With Salt and Pepper. |
|
11
Done
|
Add Cream, Whisking Well. |
|
12
Done
|
Cook For 3 Minutes More. |
|
13
Done
|
Season With Salt and Pepper. |
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14
Done
|
Strain Sauce Through a Fine Sieve. |
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15
Done
|
Place in a Container and Pour the 1/4 T. |
