A buttery sauce made with shallots, wine and heavy cream
Author:Tim
Prep Time:15
Cook Time:20
Total Time:35 minutes
Yield:1 cup1x
Ingredients
Scale
1/2 cup dry white wine
1 tsp white wine vinegar
2 TBL shallot – minced
1/3 cup heavy cream
1 pinch salt
1 pinch ground white pepper
2 sticks (1 cup) unsalted butter – cut into tablespoons and chilled
Instructions
Bring the wine, vinegar and shallot to a boil, then turn down the heat and simmer in a small heavy bottom sauce pan over medium heat ubtil the liquid is syrupy and reduced to 2 or 3 tablespoons, about 5 minutes. Add the cream, saltand white pepper and return to a boil 1 minute, then remove from heat and set aside
This may be done up to 1 hour ahead of time.
To finish, return it to a boil, then reduce the heat to medium-low and add cold butter a few pieces at a time, whisking constantly until all the butter is incorporated into the sauce. Do not let it overheat by lifting the pan occasionally off the heat.
When all the butter is in, remove from heat and strain through a chinois or fine mesh strainer into a warm saucepan, pressing on the solids to get all the flavor. Discard the solids.
Keep warm to prevent separation and serve as soon as possible