Chardonnay Butter Sauce


2 Tbsp of shallots (small diced)
2 cups of white wine (a good drinking wine-chardonnay)
2 cups of heavy cream
¼ lb of butter (room temperature but not too soft)
salt & white pepper (to taste)


In small saucepan, bring shallots and white wine to a boil. Let reduce until almost all the liquid is gone. Do not burn or let dry completely. You should have about 2 or 3 tablespoons of syrupy liquid left. Add cream and bring to a boil. BE CAREFUL this will definitely boil over!! You must watch it closely once it begins to boil. It makes a terrible mess. You may reduce the heat if you are unable to control the boil overs, it will just take a little longer to reduce the cream. Reduce the cream until you have decreased the volume by half (down to one cup). At this stage the cream should look like a light sauce consistency. Remove from heat. This is your butter sauce base. If you are not going to use the sauce immediately or just some of the sauce, you may refrigerate this base up to one week. When you are ready to serve this sauce, heat it up to the point when it is about to boil and the proceed to the final step which is to stir in with a whisk the whole butter. Do not add all the butter at once. Stir in about one tablespoon at a time and let the butter melt into the cream before you add another piece. You are creating an emulsion just like a salad dressing. Finish with salt and pepper. Serve immediately.

Note: If you are having a dinner party, this should be one of the very last things you do before you serve the course on which you are using the butter sauce. This sauce does not hold or reheat well. If you keep it on the heat, it will probably break (separate butter from cream-becomes runny, not thick). If you try to refrigerate and reheat, it will probably break. If you must hold it for a period longer than 10-15 minutes, place your sauce in a container and then in a warm (not hot) water bath (double boiler).

This makes about 1-1/2 cups of sauce, which is enough sauce for about 4 to six entrees. This recipe allows for a very intense flavor for a small amount of sauce if you want to double or triple this recipe, you may scale down the amount of wine and shallots. In other words, to double this recipe, I would put only one and a half times the shallots and might only increase the wine x .5. Experiment and have fun. Great variations can come from this base sauce. I will share some with you soon.