Simply translated as "white butter" this luxurious French butter sauce is a great accompaniment to any seafood dish. Remember that the wine you use for this recipe should be one that you are happy to drink, a nearly dry style of white wine is best such as chablis, sauvignon blanc or chardonnay.
- 50 g shallots, chopped
- 150 ml white wine
- 50 ml white wine vinegar
- 1 sprig thyme
- ½ bay leaf
- 6 peppercorns
- 75 ml cream
- 250 g butter, cut into ½ cm cubes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the shallots, white wine, white wine vinegar, thyme, bay leaf and peppercorns in a saucepan over high heat. Cook until the liquid reduces to 50 ml (just enough liquid to cover the bottom of the saucepan). Add the cream and cook, stirring occasionally, until creamy.
Gradually add the butter, a few cubes at a time, whisking until the butter melts into the sauce. Season to taste with salt.
• The hotter the sauce when incorporating the butter, the higher temperature it can be kept at during service. If the butter is incorporated at low temperature, it will split easily.