|3 oz. ||fresh shallots, chopped|
|1/2 cup ||dry white wine|
|1/2 cup ||white wine vinegar|
|1/4 cup ||heavy cream|
|1 lb. ||butter, cut into 1-inch cubes and softened|
|Salt to taste|
|White pepper to taste|
|1/2 tsp. ||dried thyme leaves|
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Heat shallots, wine and vinegar to boil in a medium saucepan. Stir in heavy cream and reduce heat and simmer rapidly until very thick. Reduce heat to low. Add butter to the saucepan one piece at a time, whisking constantly. Strain and discard the shallots. Season with salt and white pepper to taste. Add the dried thyme leaves and stir into the sauce and serve.
This sauce goes great with Roast Chicken or Baked fish.