Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
1 cup

Ingredients

Directions

In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. 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 melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.

Serve with fish or vegetables.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Peanut Butter Blossoms

Recipe courtesy of Nancy Fuller

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Butter and Jam Thumbprints

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword