White Butter Sauce

French Sauce recipes

1/4 c. dry white wine 1 Tbsp. white vinegar 3 shallots, minced 1/4 c. heavy cream 3/4 lb. butter, diced 1/2 tsp. salt 1/4 tsp. white pepper

A simple white sauce - perfect for fresh, lightly steamed vegetables, or pasta, or chicken, or shrimp... Yield: 1 1/2 c. Simmer wine, vinegar, shallots on low until liquid almost evaporated. Stir in heavy cream and simmer until reduced by one-third. Whisk in butter, a little at a time, over low heat until smooth. Season with salt and pepper.

 

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Wednesday July 2nd, 2008