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: and modified on Wednesday July 2nd, 2008