Tabasco Horseradish Sauce
Serves 6 (3 ounce portions)
16 oz. Heavy Cream
4 tbsp. grated Fresh Horseradish
1 tbsp. minced Garlic
1 tbsp. minced Onion
2 tbsp. minced Basil
3 tbsp. Unsalted butter
1/4 cup Marsala Wine
4 tbsp. Tabasco
Salt & Pepper to taste
1 tsp. Olive Oil
Méthode:
Heat a saute pan over medium high heat. Add oil, then add onions, garlic and basil. Saute until onions are translucent. Add wine to pan and allow to reduce by 3/4. Add heavy cream and reduce by 1/4. Pull off of heat, add tabasco, horseradish, salt, pepper and butter then serve 2 oz. over prime rib portion.
Heat a saute pan over medium high heat. Add oil, then add onions, garlic and basil. Saute until onions are translucent. Add wine to pan and allow to reduce by 3/4. Add heavy cream and reduce by 1/4. Pull off of heat, add tabasco, horseradish, salt, pepper and butter then serve 2 oz. over prime rib portion.
©2005, Famous Chefs, LLC • All Rights Reserved
2100 St. Charles Avenue • New Orleans, LA, USA 70130
Culinary Institute cooking school of New Orleans
E-Mail us at cino@culinaryinstituteneworleans.com