Ingredients
- 2 tablespoons unsalted butter, plus 2 sticks, cut into small cubes and very cold
- 1 shallot, sliced
- 1 1/2 cups dry white wine
- 1/2 cup seasoned rice vinegar
- 2 teaspoons whole peppercorns
- 1 tablespoon soy sauce
Directions
In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes.
Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan. Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more. While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified. Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy.
Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve. Refrigerate leftovers.
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By vivianvo
on June 25, 2011
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Instead rice vinegar( I don't have it at home at the time of cooking, I used white wine vinegar and sweet marsala and it turned out deliciously perfect. I don't have to use a lot of butter at the end just about 1/3 of the stick and it still turned out perfect. Hope it help for those who really paying close attention to healthy diet. By the way, I only need a couple of teaspoon of the sauce over my fish to delight the taste bud. I prepared the sauce with steam sake chilean sea bass like the recipe in the same episode, and it became my family favorite dish.
By abcsallie
on June 11, 2011
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Not very good at all.
By ljkilleen_13013048
Hampstead, 69
on July 20, 2010
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I made this sauce to go along with the Sake Steamed Bass recipe and the sauce was delicious! I didn't have any rice wine vinegar so I substituted the rice vinegar with plain white vinegar (which was all I had in my cabinet and I was in a pinch. The sauce tasted great! Very rich & buttery! My only suggestion is, make sure you start the sauce before you start your fish, because the sauce takes at least 25 minutes to get syrupy before you can add the butter. I don't have any other suggestions, except just follow the recipe and your sauce will be perfect each and every time!
Read all 9 reviews