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Ingredients
¼ cup minced shallots
¾ cup dry white wine
¼ cup heavy cream
8 tablespoons unsalted butter
Salt and freshly ground pepper to taste
2 tablespoons finely chopped basil
2 tablespoons finely chopped fresh chervil leaves
2 tablespoons finely chopped fresh chives
Nutritional analysis per serving (4 servings)
4 grams carbs; 78 milligrams cholesterol; 300 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 28 grams fat; 1 gram fiber; 238 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the shallots and the wine in a heavy saucepan. Cook over medium-high heat until the wine has almost evaporated. Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the salt, pepper and herbs.
Private Notes
Comments
I made this to accompany Pierre Franey's barbecued shrimp recipe. It makes a superb accompaniment and is also quite a beautiful sauce. I did not have chervil so I substituted 1 tsp dried tarragon, which was too much – 1/2 tsp would have been better. Unfortunately, I made the sauce way ahead and it "broke" when I tried to reheat it. It was no longer beautiful but was still extravagantly delicious!