White Butter Sauce
By America's Test KitchenPublished on January 28, 2011
Time
20 minutes
Yield
Serves 4 (Makes about 2/3 cup)
Ingredients
3 tablespoons dry white wine 2 tablespoons white wine vinegar 1 tablespoon minced shallots Pinch salt 1 tablespoon heavy cream 8 tablespoons unsalted butter, cold, cut into 4 pieces
Before You Begin
Serve this simple sauce with fish or vegetables.
Instructions
- Bring white wine, vinegar, shallots, and salt to boil in a small, heavy-bottomed sauce pan over medium-high heat. Reduce heat to medium-low and simmer until reduced by two-thirds, about 5 minutes. Whisk in heavy cream. Increase heat to high and add unsalted butter. Whisk vigorously until butter is incorporated and forms thick, pale yellow sauce, 30 to 60 seconds. Remove pan from heat and serve sauce immediately.
Time
20 minutesYield
Serves 4 (Makes about 2/3 cup)Ingredients
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon minced shallots
Pinch salt
1 tablespoon heavy cream
8 tablespoons unsalted butter, cold, cut into 4 pieces
Ingredients
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon minced shallots
Pinch salt
1 tablespoon heavy cream
8 tablespoons unsalted butter, cold, cut into 4 pieces
Ingredients
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon minced shallots
Pinch salt
1 tablespoon heavy cream
8 tablespoons unsalted butter, cold, cut into 4 pieces
Before You Begin
Serve this simple sauce with fish or vegetables.
Instructions
- Bring white wine, vinegar, shallots, and salt to boil in a small, heavy-bottomed sauce pan over medium-high heat. Reduce heat to medium-low and simmer until reduced by two-thirds, about 5 minutes. Whisk in heavy cream. Increase heat to high and add unsalted butter. Whisk vigorously until butter is incorporated and forms thick, pale yellow sauce, 30 to 60 seconds. Remove pan from heat and serve sauce immediately.
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