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Spices/Sauces/Rubs | |
| 1 tablespoon butter � cup finely chopped shallots 3 tablespoons white-wine vinegar 2 tablespoons dry white wine ⅓ cup heavy cream Salt to taste, if desired 8 tablespoons unsalted butter, cut into 12 pieces | |
| Step 1Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced. Step 2Add the heavy cream and salt and bring to the boil. Lower heat to low and add the pieces of butter, a few at a time, stirring rapidly with a wire whisk. | |
| This is a classic butter sauce. It works well with fish. It�s flexible, too, and can take on flavors like chile, ginger and mustard. | |
Unrated | |
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