This elegant Wine Butter Sauce is a classic French-inspired reduction that adds immense depth and richness to any dish. Starting with a savory base of shallot puree and white peppercorns, the sauce is deglazed with crisp white wine and reduced to concentrate the flavors. Heavy cream and cold butter are then whisked in to create a silky, glossy emulsion. The result is a sophisticated sauce with bright acidity from lemon juice and fresh herbs, balancing the rich buttery mouthfeel. It pairs beautifully with steamed fish, roasted chicken, or simple pasta. While it requires some attention to prevent the emulsion from breaking, the effort is rewarded with a restaurant-quality finish that elevates everyday ingredients into a special meal.
Wine Butter Sauce – Great Chefs
Description
This elegant Wine Butter Sauce is a classic French-inspired reduction that adds immense depth and richness to any dish. Starting with a savory base of shallot puree and white peppercorns, the sauce is deglazed with crisp white wine and reduced to concentrate the flavors. Heavy cream and cold butter are then whisked in to create a silky, glossy emulsion. The result is a sophisticated sauce with bright acidity from lemon juice and fresh herbs, balancing the rich buttery mouthfeel. It pairs beautifully with steamed fish, roasted chicken, or simple pasta. While it requires some attention to prevent the emulsion from breaking, the effort is rewarded with a restaurant-quality finish that elevates everyday ingredients into a special meal.Ingredients
Directions
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Melt 1 tablespoon of butter in a sauté pan over medium heat.
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Add the shallot puree and sauté for 1 minute until fragrant.
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Add the crushed bay leaf and whole white peppercorns to the pan.
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Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom.
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Simmer the wine, reducing it by two-thirds over medium heat. Do not let it reduce to complete dryness.
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Pour in the whipping cream and bring to a gentle simmer.
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Remove the pan from direct high heat but keep it warm. Whisk in the remaining 8 ounces of cold butter a quarter at a time, ensuring each addition is fully incorporated before adding the next, to create a smooth emulsion.
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Stir in the lemon juice and chopped chives.
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Strain the sauce through a chinois (fine-mesh sieve) into a serving dish to remove the bay leaf, peppercorns, and any solids.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1693.8kcal
- % Daily Value *
- Total Fat 177.9g274%
- Saturated Fat 110.8g554%
- Cholesterol 471.1mg158%
- Sodium 1319.7mg55%
- Total Carbohydrate 22.2g8%
- Dietary Fiber 6.8g28%
- Sugars 1.4g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
