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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found this recipe on another site. I LOVE this sauce. It's perfect for fish (including shellfish), chicken, and even veal. Ingredients:
1 1/2 tablespoons chopped shallots |
1 bay leaf |
6 black peppercorns |
1/4 cup white wine vinegar |
2 tablespoons dry white wine |
1/4 cup heavy cream |
1 1/2 cups cold butter, cut into 1/2 inch pieces |
Directions:
1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
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