Ingredients
- ⅓ cup olive oil
- ¼ cup pureed shallots and onions (see recipe)
- 1 teaspoon finely minced garlic
- 1 cup wine court-bouillon (see recipe)
- ⅔ cup hashed tomatoes (see recipe)
- ½ teaspoon finely chopped fresh thyme or half the amount dried
- ⅛ teaspoon pulverized dried bay leaf (see note)
- ¼ cup water
- 2 tablespoons lemon juice
- ¼ pound butter cut into 12 slices
- 2 tablespoons finely chopped chives or green onion
- 2 tablespoons finely chopped fresh basil or 1 teaspoon dried
- 2 tablespoons finely chopped chervil or parsley
- 1 tablespoon finely chopped fresh tarragon or half the amount dried
- Nutritional Information
Nutritional analysis per serving (6 servings)
296 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 3 grams protein; 42 milligrams cholesterol; 3771 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat oil in saucepan and add pureed shallots and onion plus minced garlic. Cook, stirring, about 1 minute without browning. Add court-bouillon and cook 2 minutes. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes. Remove from heat.
- In separate saucepan blend water and lemon juice. Bring to boil and cook over high heat until reduced by half. Add butter quickly, slice at a time, stirring rapidly with wire whisk. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds. Remove from heat.
- To tomato sauce add chives, basil, chervil and tarragon. Stir in butter sauce.
- To finely chop or pulverize bay leaves, first cut away and discard the tough stem running down the center. You may break up the leaves and put them in a small spice grinder and pulverize them as finely as possible or you may place the leaves on a flat chopping surface and chop them finely with a sharp knife.
30 minutes
Dining and Cooking