White Butter Sauce with Cream Beurre Nantais |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
This sauce is traditionally served with fish, but we like it over steak and vegetables as well. Ingredients:
1 stick (1/2 cup) unsalted butter |
2 tablespoons dry white wine |
2 tablespoons white-wine vinegar |
1 tablespoon chopped shallot |
3 tablespoons heavy cream |
a few drops fresh lemon juice |
Directions:
1. Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.
2. Serve sauce immediately.
|
|