Beurre Nantais

1. 1

   Cut butter into small pieces and chill.

2. 2

   In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.

3. 3

   Add cream and simmer mixture until slightly thickened, about 2 minutes.

4. 4

   Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).

5. 5

   Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.

6. 6

   Season sauce with lemon juice and salt and pepper.

7. 7

   Serve sauce immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.