White Butter Sauce
|Finely chopped shallots||2 Tablespoon (Use Peeled Shallots)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Teaspoon|
|Butter stick||1 1⁄2 , chilled and cut into small pieces|
|Freshly ground white pepper||To Taste|
Place the shallots, wine, and vinegar in a small saucepan.
Bring to a boil, turn the heat to medium, and reduce the contents of the pan to 2 tablespoons.
Turn the heat to low and, using a wire whisk, beat in the butter 2 tablespoons at a time.
Cook and whip continuously until the sauce is the consistency of thick cream.
This is easy to do with a cordless electric mixer.