White Butter Sauce
White butter sauce is a delicate and creamy sauce originating from the Loire region of France. It is perfect for accompanying fish, seafood, and vegetables. Made with butter, white wine, shallots, and vinegar, it offers a rich and slightly acidic…
Ustensiles
Ingrédients — 4 parts
Préparation
Cut the butter into small cubes and chill it.
Finely chop the shallots with a knife.
Rinse the shallots in a bowl or under a stream of water and drain them.
Combine the white wine, vinegar, and shallots in a saucepan.
Reduce the preparation by ¾ to keep only the amount of one large tablespoon of liquid.
Incorporate the cold butter cubes while whisking.
Check the seasoning
add salt and pepper as needed. If necessary, add a dash of vinegar to balance the acidity.
Keep warm in a bain-marie (hand temperature, about 40°C) until use.