White Butter Sauce
|Dry white wine||125 Milliliter (1/2 Cup)|
|Green onions||5 , chopped|
|35% cream||125 Milliliter (1/2 Cup)|
|Butter||8 Ounce (At Room Temperature, 225 Gram)|
|Finely chopped herbs||1 Teaspoon (5 Milliliter)|
– In a small saucepan, bring wine and green onions to a boil, and let liquid reduce by half.
– Add cream, stir well, and let mixture reduce by half.
– Over very low heat, beat in butter with a wire whisk and keep beating vigorously until the sauce is thick and creamy. Garnish with fines herbes.