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This sauce can be served with red or white meat and it also goes well with fish.
It is worth noting that Beurre Rouge is another sauce that goes well with all meat and fish but is made with good quality red wine instead of white wine. Otherwise the ingredients and method are exactly the same.
Ingredients.
300ml white wine (with lemon juice or vinegar added according to taste)
1 to 2 tablespoons finely chopped shallots
300ml finely diced butter, kept very chilled
salt and pepper
Method.
Put the finely chopped shallots into a saucepan, add the white wine and bring to the boil until the liquid ha reduced to about two tablespoons. Remove from the heat, add some seasoning and allow to cool for a few minutes. Then whisk in two or three cubes of butter until they are completely absorbed. Return the pan to a very low heat and slowly one by one add each cube butter whisking all the time. Do not add the next cube until the previous one has been completely absorbed. The sauce will slowly thicken to the consistency of pouring cream.
Remove from the heat adding further seasoning to taste. Add cream if desired.
It is worth noting that Beurre Rouge is another sauce that goes well with all meat and fish but is made with good quality red wine instead of white wine. Otherwise the ingredients and method are exactly the same.
Ingredients.
300ml white wine (with lemon juice or vinegar added according to taste)
1 to 2 tablespoons finely chopped shallots
300ml finely diced butter, kept very chilled
salt and pepper
Method.
Put the finely chopped shallots into a saucepan, add the white wine and bring to the boil until the liquid ha reduced to about two tablespoons. Remove from the heat, add some seasoning and allow to cool for a few minutes. Then whisk in two or three cubes of butter until they are completely absorbed. Return the pan to a very low heat and slowly one by one add each cube butter whisking all the time. Do not add the next cube until the previous one has been completely absorbed. The sauce will slowly thicken to the consistency of pouring cream.
Remove from the heat adding further seasoning to taste. Add cream if desired.
