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YIELD

6 servings

TYPE

Sauce

TIME

17 minutes

LEVEL

Beginner

Here's What You'll Need

1

unsalted butter, shallot, dry white wine, white wine vinegar, lemon juice, heavy cream, salt

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Sweat the Shallot

2

Heat butter in a nonreactive saucepan over medium heat. Add minced shallot and cook until translucent, about 2-3 minutes.

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Add Liquid

3

Pour in white wine, white wine vinegar, and lemon juice. Cook until mixture reaches a simmer. Reduce temperature to medium, let the sauce thicken. Add heavy cream, stir, then turn heat to low.

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Emulsify with Butter

4

Add cold, cubed butter. Swirl the pan until butter has emulsified into the sauce. Repeat with remaining butter. Taste, then season with salt, as needed. Serve immediately.

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