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Beurre Nantais

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“White Sauce with Cream: for steak, fish or vegetables. You have to try this one! From Gourmet, 1999.”
READY IN:
20mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut butter into small pieces and chill.
  2. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.
  3. Add cream and simmer mixture until slightly thickened, about 2 minutes.
  4. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).
  5. Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
  6. Season sauce with lemon juice and salt and pepper.
  7. Serve sauce immediately.

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