© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, February 1999
Servings: Makes about 3/4 cup.
This sauce is traditionally served with fish, but we like it over steak and vegetables as well.
1 stick (½ cup) unsalted butter
2 tablespoons dry white wine
2 tablespoons white-wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
a few drops fresh lemon juice
Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.
Serve sauce immediately.