Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

cast iron-red butter for getting

Options
milesofsmiles
milesofsmiles Posts: 1,377
edited November -1 in EggHead Forum
the goodies off the skillet. Saute 2 med. shallots, minced...deglaze w/ 3/4 th cup maderia wine...2 Tabsp. balsamic vinegar...wisk in slowly, ten Tabsp. one Tabsp. at a time unsalted butter. season w/ salt - pepper to taste...garnish w/ cracked blk. pepper. VERY intense flavor over pan cooked steak or pork tenderloin. ps. the caps are not a shout or scream . Miles out. pss in gay paree it's called Beurre Rouge sauce. For what thats worth...
· Share on FacebookShare on Twitter

Categories