Recipe courtesy of Curtis Aikens
Alternative to Butter/Egg Sauces
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
- Over low heat add olive oil while continually whisking. Continue to add oil slowly during emulsification.
- Strain sauce (optional). Season with salt and pepper to taste
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