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brutal Brut, plus Charvin, Chave, Strub, etc "DaleW" wrote in message... Hi Dale, Thanks for that. The mint looks interesting and the capers might make this go well with salmon as well. I will add this to my "recipes to try soon" file. I also served my sauce (found on the internet) over lamb, but it was on a sandwich (a Tueday tradition at our house: soup and sandwich night). I subsbreastuted the egg yokes with 2 TBS pasteurized egg yokes though, but I think it might have taken something away from what it could have been. Here's the original recipe I found. 1 cup chablis 1-2 cup white wine vinegar 8 garlic cloves; chopped 2 shallots; chopped 6 anchovy fillets 1 bunch basil 2 egg yolks 1 lemon, juiced 1-4 cup extra virgin olive oil 1 salt (to taste) 1 pepper (to taste) In a small saucepan place the Chablis, white wine vinegar, garlic, shallots, and anchovies. Heat the ingredients on medium low and simmer them for 8 to 10 minutes, or until the liquid is reduced to 1-4 cup. Strain the liquid. In a blender place the basil and the strained, reduced liquid. Pur,e the ingredients until they are smooth. Add the egg yolks and the lemon juice, and pur,e them. While the blender is running, slowly add the olive oil. Season the sauce with the salt and pepper.
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