A classic French butter sauce that’s rich, velvety, and perfect for drizzling over seafood or vegetables.
Ingredients
- 125ml dry white wine
- 30ml white wine vinegar
- 1 shallot
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 340g butter
Instructions
- In a saucepan, bring the wine and vinegar with the shallot, pepper, and salt to a boil. Allow to reduce until almost dry. Pass through a sieve, if desired, and put back in the pan.
- On low heat, add the butter gradually, one or two cubes at a time, whisking constantly.