Description

Pinot Grigio gives this classic French white butter sauce a bright flavor without overpowering it. Great with pasta, fish or chicken.

Ingredients

• 5  Table Spoon(s) Butter, cold
1
• 4  Fluid ounce(s) Shallots, diced
2
• 1  Table Spoon(s) Champagne Vinegar
3
• ½ one_half Each Lemon, juiced
4
• 2  Cup(s) Heavy Cream
5
• 1  Pinch Dried Rosemary, Dried Sage, Sea Salt
6
• 4  Fluid ounce(s) Pinot Grigio
7
• 1  To Taste Salt & Pepper
8

Directions

1. Add 1 tablespoon of butter to hot saute pan melt.
2. Add shallots to pan and sweat out saute until caramelized slightly.
3. Add pinot grigio let reduce
4. Add champagne vinegar and lemon juice.
5. reduce until almost dry about 8 minutes on high heat.
6. Add heavy cream whisking constantly.
7. Season with rosemary sage and sea salt.
8. whisk and let reduce by half.
9. Take off heat and add 4 tablespoons of cold butter 1 tablespoon at a time constantly whisking
10. Strain sauce
11. Taste and Season with salt and pepper if necessary