Recipe courtesy of Curtis Aikens

Alternative to Butter/Egg Sauces

  • 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


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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