Ingredients:

  • 2 large shallots (40g), minced as finely as possible
  • 0.5 cup (120ml) dry white wine
  • 0.25 cup (60ml) white wine vinegar
  • 1 tbsp (15ml) heavy cream
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 0.25 tsp kosher salt
  • 1 pinch white pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Mince the shallots. Dice them into the smallest pieces possible so they soften quickly in the liquid.
  2. Pour the 0.5 cup dry white wine and 0.25 cup white wine vinegar into your saucepan with the shallots.
  3. Simmer over medium high heat until the liquid is syrupy and reduced to about 2 tablespoons. Note: This concentration is vital for flavor depth.
  4. Stir in the 1 tbsp heavy cream and let it bubble for 30 seconds.
  5. Turn the burner to the lowest setting possible. You should see no more bubbles breaking the surface.
  6. Add 2-3 cubes of the 1 cup chilled butter at a time, whisking constantly.
  7. Only add more butter once the previous cubes are almost fully incorporated. The sauce should look creamy and opaque.
  8. Pour through a fine mesh sieve into a warm bowl to remove the shallot bits.
  9. Whisk in the 0.25 tsp kosher salt, pinch of white pepper, and 1 tsp fresh lemon juice.
  10. Serve immediately. Keep the sauce in a warm spot, but never let it return to a boil.