White Butter Sauce

Cooking Instructions

1. In a medium saucepan, combine the wine, shallots, and tarragon. Over moderately high heat, reduce the liquid until approximately 1/3 cup remains.

2. Add cream and continue to reduce until 1/2 cup remains.

3. Lower heat and slowly whisk butter into the mixture, one piece at a time. Be careful to not let mixture boil or get too cold (temperature must not change).

4. Add the lemon juice, salt, and pepper. Taste and adjust seasonings.

5. Strain and serve.

Wine Pairing(s)

Stella Bella Cabernet Sauvignon-Merlot

Vinos Jeromin 'Grego' Malvar White

Dr. H. Thanisch Riesling Kabinett 'Berncatler Doctor'

Veliterra Verdejo

Woodbridge Sauvignon Blanc

Louis Jadot Meursault

Clos du Bois Riesling

Coppo Moncalvina Moscato Piedmont

Louis Jadot Meursault

Hat Dog Chardonnay