Method
- Combine wine, vinegar, and shallots in a small saucepan. Simmer over medium heat until the liquid is reduced to about 2-3 tablespoons.
- Strain the mixture to remove the shallots and pour it back into the warm pan. Discard the shallot.
- Reduce the heat to low and whisk in the cold butter, one cube at a time, until it is completely incorporated.
- Continue whisking over low heat until all of the butter is incorporated into the sauce.
- Remove from the heat and season to taste with salt & white pepper.
Tips
Make sure the butter is very cold
Whisk in one cube at a time.
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