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Ingredients

  • 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

Method

  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



Epicurean 
Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129

615-895-0007


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm



Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

Sun
11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm