It beautifully naps any number of things.
It’s easier to make than a Hollandaise or béarnaise.
It’s versatile. Oh I think I said that already.
I hope you will find many uses for it, and enjoy it as much as we do.
So read on.
- 6 tbsp butter, separated 4 and 2
- 1 tbsp shallots, minced
- 1 lg clove garlic, micro-planed
- 1/2 c white wine
- 2/3 c cream
- 2 tbsp chopped fresh parsley
- salt and pepper to taste
- juice of up to one lemon
- Melt 4 tbsp butter in saute pan.
- Add the shallots and garlic, and saute lightly for a couple of minutes.
- Add the wine, bring to boil, and reduce to about 1/2
- Add the cream, whisking in, and bring to a very light simmer. Then turn off the heat.
- Add the lemon juice, tasting regularly until it is as tart as you wish it.
- Dice the remaining 2 tbsp of butter and drop in, turn on the heat, and melt out the butter, whisking until it;’s incorporated.
- Add the parsley, and salt and pepper as needed.
Serves: about 2/3 c
NOTE: You can make this and let it sit, which will cause it to thicken up a bit, and then just reheat lightly before serving. While it works wonderfully over chicken breasts and fish, it is terrific with sea food, and pastas and noodles as well. It pairs wonderfully with asparagus, and I would consider it with other “strong” vegetables like Brussel sprouts or spinach.