2 sticks (1/2 pound
) cold butter, each cut into 8 pieces
Salt and pepper to taste
Place the vinegar, wine and shallots in a small saucepan. Bring to a simmer over medium-low heat. Simmer until reduced to about 1-1/2 tablespoons. Reduce heat to low. Add the butter, 1 piece at a time, and whisk vigorously. When the first is incorporated, add the second and so on until all of the butter is whisked in. Work fast, but be patient and don't add too much at one time. The sauce should be thick and creamy. Add the salt and pepper. Use immediately.
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