Yield
Makes about 1/2 cup (120 mL)
Time
10-15 minutes cooking

This recipe comes to us from Michael Harlan Turkell's book, Acid Trip. It is credited to Chef Jeremiah Langhorne of The Dabney in Washingon, DC.

ALT INFOAcid Trip
by Michael Harlan Turkell

Ingredients

  • 1 tablespoon GARLIC INFUSED OLIVE OIL, store-bought, or make your own by steeping peeled garlic in warm olive oil until fragrant
  • 1 tablespoon MINCED SHALLOT
  • 1 splash VEGETABLE STOCK
  • 2 tablespoons BUTTER
  • JUICE from a slice of LEMON
  • 1 pinch SALT
  • 1 pinch ESPELETTE PEPPER
  • 2 tablespoons VINEGAR OF YOUR CHOICE, try something clean, then work up to something complex

Directions

Heat a sauté pan over medium heat, then add the garlic oil and minced shallots. Once the shallots begin to turn golden brown, add the vegetable stock. Remove from the heat and quickly whisk in butter, then add the lemon juice, salt, pepper and vinegar. Season to taste. Serve over fish or vegetables.

From Acid Trip by Michael Harlan Turkell, published by ABRAMS c 2017.