Ingredients
Scale
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 2 tbsp. finely chopped shallots
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup unsalted butter, cut into 1" pieces
-
1/2 tsp. fresh lemon juice
Instructions
- In a saucepan over medium heat, combine the white wine, vinegar, and shallots. Allow to simmer and reduce will almost all the liquid had evaporated. About 5 minutes.
- Reduce heat to low and stir in the heavy cream, salt, and white pepper.
- Next, while whisking continuously, add in the butter, one piece at a time, add the next piece when the first piece is just about completely melted. Repeat this until you used all the butter
- Stir in the lemon juice. Taste, and adjust seasonings as needed.
- Serve immediately!
Notes
- You can strain the sauce through a sieve is you like to remove the shallot pieces if you like, otherwise, feel free to leave them in! It's easier and adds some texture!
- If the sauce breaks, you can stir in a few ice chips and then continue wishing over low heat.