Translated as “white butter” from French is a creamy buttery sauce made with a reduction of white wine and shallots into which softened whole butter is whisked in off the heat to prevent separation. This delicious sauce will become your table favourite when served with fish or vegetables.
- 250g Cold salted butter
- 125mls Dry white wine
- 1 Shallot diced
- A pinch of salt
- A pinch of white pepper
- Over medium heat, in a saucepan melt a tablespoon of butter and sear the shallots until soft adding a pinch of salt and white pepper. Lower heat to a simmer and cook until most of the liquid has evaporated but leaving a remainder of 1 ½ tablespoons of liquid.
- Remove pan from heat. Whisk in a few cubes of butter into the reduction.
- Set pan over very low to off, if using gas heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat. DO NOT let the sauce come to a boil once the butter is added, otherwise the sauce will separate.
- Remove sauce from heat, then strain through a fine sieve into a bowl.
Serve with fish or vegetables.