Description
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Ingredients
- 1 ½ tablespoons chopped shallot
- 1 bay leaf
- 6 black peppercorns
- ¼ cup white wine vinegar
- 2 tablespoons dry white wine
- ¼ cup heavy cream
- 1 ½ cups cold butter, cut into 1/2 inch pieces
Instructions
- Place shallot
- bay leaf
- peppercorns
- vinegar
- and wine in a saucepan. Bring to a boil
- then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
- Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high
- and rapidly whisk in the butter
- piece
- by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12