Wine Butter Sauce - Great Chefs Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
4 tbsp: Puree, shallot
1: Bay leaf,
1 tsp: Peppercorns, white, whole
1 cup: Wine, white
1/2 cup: Cream, whipping
8 ounce: Butter,
1 tsp: Juice, lemon
1 tsp: Chives, chopped
In a saute pan, melt the butter over medium heat. Add the shallot
Directions:
puree and saute for 1 minute more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).
Add the whipping cream then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).
Add the whipping cream then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp
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Sauces