Ingredients
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2 cups white wine
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2 large shallots, minced
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4 tablespoons chopped roasted garlic
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1/2 cup cream or 1/2 cup half-and-half
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1 lb butter, cut into cubes and preferably at room temperature
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salt & freshly ground black pepper, to taste
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2 tablespoons chopped fresh chives
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2 tablespoons chopped fresh sage
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2 tablespoons chopped fresh cilantro
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3 tablespoons chopped fresh parsley
Instructions
- In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
- Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
- Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
- Do not allow the sauce to become either too hot or too cold or it will break.
- Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
- Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
- Also, feel free to experiment with other herbs than listed above.