| 4
oz. dry white wine
2 pinches of salt
2 oz. fresh shallots,
chopped
4 pinches of white pepper
4 bay leaves
8 oz. Longmont Dairy
Whipping Cream
8 whole black peppercorns
8 oz. unsalted butter
4 oz. clarified butter
Sweat the shallots, bay
leaves and black peppercorns in clarified butter, on low
heat, until the shallots are tender.
Add the white wine,
increase to medium heat and reduce to half the liquid.
Pour in the heavy cream
and reduce liquid slightly, about 1/3rd, on medium heat.
Add the unsalted butter
in small pieces, all at once. Bring to a boil and stir
with a whisk until the butter is melted. Add salt and
pepper.
Strain the sauce in a
non-plastic strainer. Serve right away. (If you want to
keep it hot before dinner, put it in a water bath.)
For additional flavor,
after the sauce is finished you may add finely chopped
fresh basil, fresh dill or Dijon mustard. |
