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Herb Butter Sauce

the.instructor's picture
Ingredients
  White butter sauce 1⁄2 Pint (300 Milliliter)
  White wine vinegar 45 Milliliter (3 Tablespoons, 15 Milliliter Each)
  Dry white wine 45 Milliliter (3 Tablespoons, 15 Milliliter Each)
  Shallots 2 , chopped very finely
  Creme fraiche/Double cream 30 Milliliter (2 Tablespoons, 15 Milliliter Each)
  Cold butter 8 Ounce, cut into small pieces (250 Gram)
  Salt To Taste
  Finely chopped herbs 30 Milliliter (2 Tablespoons, 15 Milliliter Each)
Directions

MAKING
1. First prepared Hollandaise sauce, take a saucepan, and in it, place the first 3 ingredeints and boil it till they are almost dry
2. In the same pan, add the cream and now boil it until the mixture's quantity decreases to 1-2 teaspoons
3. Place the saucepan over low heat, and whisk in the butter, now lift the pan a little bit so that the butter melts creamily, continue to whisk till the mixture is the consistency of thick cream
4. Now season to taste and leave the mixture as it is with the shallot still in it.
5. In a bowl, containing white butter sauce, stir in the herbs, and taste it

SERVING
6. Serve with chicken and fish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Mixing
Dish: 
Sauce
Ingredient: 
Butter
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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