Thyme Butter Sauce

1. 1

   Heat shallots, wine and vinegar to boil in a medium saucepan.

2. 2

   Stir in heavy cream and reduce heat and simmer rapidly until very thick.

3. 3

   Reduce heat to low.

4. 4

   Add butter to the saucepan one piece at a time, whisking constantly.

5. 5

   Strain and discard the shallots.

6. 6

   Season with salt and white pepper to taste.

7. 7

   Add the dried thyme leaves and stir into the sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.