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  • 2 tablespoons, shallots - finely minced
  • 1/4 cup, very dry white wine such as a Sauvignon Blanc
  • 1/4 cup Epicurean Honey Ginger Balsamic Vinegar
  • 4 ounces, unsalted butter - chilled and cut into pieces
  • salt - to taste
  • white pepper - to taste
  • 1/4 cup, heavy cream - optional


  1. In a non-aluminum saucepan, combine shallots with the wine. Reduce "a glace" (until syrupy).
  2. Add the Epicurean Honey Ginger Balsamic Vinegar and reduce a glace. (At this point you may add a bit of heavy cream and reduce it, which will help to stabilize the sauce, but it is not required.)
  3. Remove from heat and add one chunk of butter, stirring with a whisk to blend.
  4. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or "mount" a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break.
  5. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.
Serves: 4

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


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