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Ingredientes
- 1/3 c. champagne vinegar
- 1/3 c. dry white wine
- 2 x shallots finely minced
- 1/2 x lemon juiced
- 2 x bay leaves
- 1/2 c. heavy cream
- 1/2 lb unsalted butter - (2 sticks) cubed Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. minced chives
Direcciones
- In a heavy 2-qt saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 min till the mix is reduced to a wet paste, about 2 Tbsp.. Add in the cream and continue to simmer till reduced again to about 2 Tbsp.. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should heat without the sauce getting too warm, producing a creamy emulsified sauce. Don't let the sauce go over 130 degrees, where it will separate. If the sauce starts to break, remove from heat, add in 2 ice cubes and whisk till it cools down and comes back together. Season with salt and pepper, mix in the chives, and serve immediately. Keep covered in a hot place for a few hrs, if needed.
- Serve with fish or possibly vegetables.
- This recipe yields 1 c..
- Yield: 1 c.
