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Ingredients
Scale
- 1 small eschalot, finely diced
- 1/4 cup white wine, dry
- 2 tbsp white wine vinegar
- 200g / 2 sticks unsalted butter, cold, cut in small dice
- 1/2 tsp cooking salt / kosher salt
- 2 tbsp thickened cream / heavy cream
Instructions
- Reduce the diced eschalot, white wine, and white wine vinegar in a saucepan over low heat until you have 2–3 tablespoons of liquid.
- Gradually whisk in one tablespoon of cold butter at a time until fully incorporated.
- Add salt to taste, then strain the sauce to remove any solids.
- Serve immediately for the best flavor.
Notes
Use a dry white wine, such as Chardonnay, for the best flavor.
Keep the butter cold until right before use to ensure a proper emulsion.
This sauce should be used fresh, as it can break if reheated.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 83mg