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White Wine Butter Sauce
Date added: February 11, 2008
A lovely rich sauce, I sometime use garlic butter instead of unsalted. To reduce fat and calories I substitute whole milk for cream.
- Servings: 12 change
- Calories per serving: 246
- Prep time: 5
- Cook time: 15
Ingredients
- 1/4 cup dry white wine
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 2 tbsp shallots minced
- 1/2 cup whipping cream
- 12 ounce-weight butter
- to taste salt
- to taste black pepper
Recipe Method
1- In saucepan, combine wine, vinegar, lemon juice & shallots. Cook over medium heat until mixture is almost evaporated. Add heavy cream. Continue cooking, until reduced and thickened slightly.
2- Remove from heat, keep warm (maintain about 140°F heat).
3- Add butter, one piece at a time, whisking constantly with a wire whisk, until butter is melted.
4- Sauce will be consistency of heavy cream. If desired, strain.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 246 | 12% |
| Fat 27g | 41% |
| Cholesterol 75mg | 25% |
| Sodium 7mg | 0% |
| Carbohydrates 1g | 12% |
Recipe submitted by
Jane Driscoll - Ask a question
Jane has published five recipes, rated on average 4.00 out of 5 by two other members.
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