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DescriptionEdit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carey Estate in Rockwall, Texas in 1988.

IngredientsEdit

DirectionsEdit

  1. In small saucepan heat shallots, vinegar, wine and whole peppercorns.
  2. Reduce until sauce takes on a syrup consistency then remove from stove.
  3. Strain through fine sieve into another pot.
  4. Add splash of cold water and butter while whisking constantly.
  5. When butter is incorporated add chives, ginger and garlic.
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