1) In a heavy saucepan over medium heat, combine shallots, white wine,
and lemon juice. Boil the mixture until it is thick and syrupy. This will
take between 10 and 15 minutes.
2) Reduce the heat to very low, and add the cream, salt, and pepper.
Whisk in the cubed butter, a little at a time.
3) When the butter is fully combined and the mixture is emulsified, remove
it from the heat. Serve the sauce immediately, or store it in a thermos
until ready to serve. The sauce can be made up to an hour before
serving, and then reheated. Do not let it bubble on the reheat.
Once you've mastered this base, get creative! To vary the flavor, you
can add a couple of tablespoons of the following ingredients to the finished
sauce: chopped chives, dill, tarragon, or parsley; pureed or chopped
roasted red peppers; or sauteed tomatoes with fresh basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (83g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 419 (98%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 29.5g||147 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 123.8mg||38 %|
|Sodium 331.5mg||11 %|
|Potassium 61.3mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.4g|
|Protein 0.8g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 428
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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