Thursday, August 19, 2010
She typed up the detailed recipe and mailed it to her sister in California in order to verify that her instructions would result in a successful beurre blanc.
How good was this sauce? We ate every drop. Once the scallops were gone, the saucepan was brought to the table and we practically dove in with spoons. And that’s no joke.
One should really have Handel’s Messiah playing when Julia’s beurre blanc is served. And, again, that’s no joke.