Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp shallots, minced finely
  • 1/2 cup white grape juice
  • 1 tbsp lemon juice
  • 12 oz unsalted butter, chilled and cut into 1/2 inch cubes
  • 2 tbsp heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper

Instructions:

  1. Melt 2 tablespoons of butter in a small saucepan over medium-low heat.
  2. Add the minced shallots and sauté for 2–3 minutes until translucent and fragrant, but not browned.
  3. Pour in the white grape juice and lemon juice. Increase heat to medium and simmer until the liquid is reduced to a syrupy consistency, with roughly 2 tablespoons of liquid remaining.
  4. Stir in the heavy cream and simmer for another 1–2 minutes until the cream has thickened slightly and is fully integrated.
  5. Turn the heat down to the lowest setting.
  6. Add 2 cubes of chilled butter and whisk constantly until melted.
  7. Continue adding the remaining cold butter 2 cubes at a time, whisking vigorously and continuously until the sauce is opaque and creamy.
  8. If the sauce looks too hot or oily, lift the pan off the heat for 10 seconds while continuing to whisk, then return it to the burner.
  9. Stir in the kosher salt and white pepper.
  10. Place a fine-mesh strainer over a warm bowl and pour the sauce through the strainer to remove the shallots.