Ingredients
Scale
- 1 medium Shallot, finely chopped
- 2 tablespoons White Wine Vinegar
- 1 cup Unsalted Butter, chilled and cubed
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper, freshly cracked
- Fresh Herbs (optional), chopped parsley or chives for garnish
Instructions
- Finely chop the shallot and measure out the white wine vinegar.
- In a medium saucepan over medium heat, add a little water and the chopped shallots. Sweat for 2-3 minutes until translucent.
- Add the white wine vinegar and bring to a gentle simmer. Let it reduce for 2-3 minutes until thickened slightly.
- Gradually add the cold, cubed butter while whisking constantly until emulsified.
- Season with salt and pepper to taste.
- (Optional) Strain through a fine-mesh sieve for a smooth sauce.
- Fold in fresh herbs if using, and serve warm.
Notes
Best served warm. Pairs well with grilled or pan-seared fish, steamed vegetables, or chicken. Store leftovers in the refrigerator and use within 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Sauce Making
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg