Yield: 1 cup
Preparation is easy
Preparation time is 20 minutes
Ingredients
- 4 small shallots, minced
- 1/2 cup white wine vinegar (125 millilitres)
- ½ cup white wine such as Reisling (125 millilitres)
- black pepper
- 250 grams unsalted butter (8 ounces)
- Juice of ½ lemon
Directions
- Combine the vinegar, wine and shallots in a saucepan over a low heat. Reduce until the liquid is almost dry. Then, add the butter one tablespoon at a time, whisking between each addition. Do not add the butter too quickly.
- Once all the butter is added, pour in the lemon juice to taste, whisking continuously. Season and keep the sauce warm over a bain marie.