A rich and creamy French butter sauce perfect for fish, seafood, and vegetables, adding a touch of elegance to any dish.
Preparation time
10min
Cooking time
15min
Ingredients
4 Servings
- 227 g butter
- 30 ml heavy cream
- salt
- 2 shallots
- white pepper
- 240 ml white wine
- 60 ml white wine vinegar
Directions
Step 1
In a saucepan, combine white wine, white wine vinegar, and shallots.
Step 2
Bring the mixture to a boil and reduce it by about half.
Step 3
Lower the heat and add the heavy cream, stirring constantly.
Step 4
Gradually whisk in the butter, piece by piece, until the sauce is smooth and emulsified.
Step 5
Season with salt and white pepper to taste.
Step 6
Strain the sauce to remove the shallots, if desired. Serve immediately.