set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set HyperTextList = [ #74:temp0]
set VideoList = []
@
DIJON SAUCE

Melt the butter in a medium saucepan and cook the shallots until softened, stirring occasionally, about 5 minutes.  Stir in the mustard and simmer for 5 minutes.  Stir in the court bouillon and cr¸me fra”che and simmer for 5 minutes.  Just before serving, place the egg yolks in the top of a double boiler over barely simmering water and slowly whisk in the sauce, a little at a time, until thickened.  Season with salt and pepper.  Stir in the chervil before serving.  Serve with poached fish.
@
3 shallots, minced
1/4 cup unsalted butter
2/3 cup Dijon mustard
3/4 cup court bouillon or fish stock
2/3 cup cr¸me fra”che
6 egg yolks
1/4 cup fresh chervil, chopped
salt, pepper
@
5
mn
@
15
mn
@
Make sure you donÕt boil this sauce.  The temperature under the double boiler should be barely simmering.
@
Rh™ne-Alpes
@
Sauces
@

@

@