Recipe courtesy of Cooking Live
Show: Cooking Live
Yield:
1 cup
Level:
Intermediate

Ingredients

Directions

In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer. 

Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Butter Roasted Turnips

Recipe courtesy of Nancy Fuller

White BBQ Sauce (Alabama Style)

Recipe courtesy of Food Network

Peanut Butter Granola Bars

Recipe courtesy of Giada De Laurentiis

Shrimp Spring Rolls with Peanut Dipping Sauce

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

Recipe courtesy of Bobby Flay

Marsala Sauce

Recipe courtesy of Drury Lane Theatre and Conference Center

Tomato Sauce

Recipe courtesy of Alton Brown

Marinara Sauce

Recipe courtesy of Ina Garten

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.