20 minutes
A classic French sauce that brings a rich, velvety touch to any dish, perfect for drizzling over fish, chicken, or vegetables.
Shallots, diced
0 oz
0.25 fluid ounces
0.25 fluid ounces
Black Peppercorns
0 oz
to taste
Unsalted Butter, cut into small pieces
0.25 sticks
1. Reduce the Base
Combine the diced shallots, white wine vinegar, dry white wine, black peppercorns, and a pinch of salt in a heavy-bottomed pot. Bring this mixture to a boil over medium-high heat, reducing the liquid until it’s nearly evaporated, leaving just a few tablespoons.
2. Emulsify with Butter
Once the liquid has reduced, remove the pot from the heat. Begin adding the butter a few pieces at a time, whisking continuously to create a creamy emulsion.
3. Season and Serve
Taste the sauce and adjust the seasoning if necessary with additional salt. If your sauce seems too thick, thin it with a little extra wine, broth, or water. Optionally, strain the sauce to remove the shallots and peppercorns for a smoother texture.
Use refrigerator-cold butter cut into tablespoon-size cubes for easier emulsification and to prevent the sauce from breaking.
Opt for a high-quality, dry white wine like Sauvignon Blanc or Chardonnay and a light vinegar such as champagne or white wine vinegar for the best depth and balance of flavor.
Reduce the wine and vinegar with shallots until almost syrupy and nearly evaporated, to concentrate the flavors for a robust sauce base.
Keep the sauce warm but never boiling to avoid separation of the butter for a smooth consistency.
Fine-tune the sauce with salt, white pepper, and optional fresh herbs like tarragon or chervil to complement specific dishes.
Comments (0)