Recipe courtesy of Curtis Aikens

Alternative to Butter/Egg Sauces

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
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2 tablespoons white wine vinegar

2 tablespoons dry white wine

1 tablespoon minced shallots

1/2 teaspoon mustard

1/2 cup olive oil

Salt and pepper to taste


  1. In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam. Add mustard and combine.
  2. Over low heat add olive oil while continually whisking. Continue to add oil slowly during emulsification.
  3. Strain sauce (optional). Season with salt and pepper to taste