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White Wine Butter Sauce

the.instructor's picture
Ingredients
  Dry white wine 4 Fluid Ounce (120 milliliter)
  White stock 4 Fluid Ounce (120 milliliter)
  Creme fraiche/Double cream 30 Milliliter (2 tablespoon)
  Cold butter 8 Ounce, cut into small pieces (250 gram)
  Lemon 1⁄2 , juiced
Directions

MAKING
1. In a saucepan, pour the white wine and stock, then boil it till they are almost dry
2. In the same pan, add the cream, and boil it until the mixture's quantity reduces
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 stir in lemon juice in the sauce

SERVING
5. Serve immediately over fish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Drink: 
Wine
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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