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White butter sauce - A recipe by Epicuriantime.com


15 minutes


  • 3 tablespoons white wine vinegar
    3 tablespoons dry white wine
    2 tablespoons shallots, finely chopped
    1 tablespoon heavy cream
    8 ounces unsalted butter, cold
    to taste salt and ground white pepper


  • In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
    Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy.
    Note: do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper.
    Keep the sauce warm over a pan of warm water. Serve as soon as possible.
    main ingredients: type of recipe: sauce  cuisine: France
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White butter sauce

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