Thyme Butter Sauce


prep 0:10       total 0:30


1 batches



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


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.

Author's Comments

This sauce goes great with Roast Chicken or Baked fish.

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