About this recipe:This wine and shallot reduction sauce mixed with butter is usually served with fish.
1 1/2 tablespoons chopped shallot
1 bay leaf
6 black peppercorns
4 tablespoons white wine vinegar
2 tablespoons dry white wine
4 tablespoons double cream
350g cold butter, cut into 1cm pieces
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Method Prep:10min › Cook:25min › Ready in:35min
Place shallot, bay leaf, peppercorns, vinegar and wine in a saucepan. Bring to the boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
Pour in double cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high and rapidly whisk in the butter, piece by piece until it has melted into the cream and thickened it. Pour the sauce through a mesh sieve to remove the spices. Serve immediately.