Rating: 4.5 stars
38 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
1 3/4 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.n

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  • Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.n

Nutrition Facts

225 calories; protein 0.4g; carbohydrates 0.8g; fat 24.9g; cholesterol 67.8mg; sodium 166.4mg. Full Nutrition
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