Ingredients
4
4 servings
- •0.5 cup dry white wine (such as Sauvignon Blanc)
- •2 tablespoons lemon juice
- •2 tablespoons heavy cream
- •2 teaspoons very finely minced shallots
- •4 ounces cold unsalted butter, cut into 1-inch cubes
- •1 pinch cayenne pepper
- •salt to taste
Instructions
- Gather ingredients.
- Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
- Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
- Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
- Remove the saucepan from heat. Season with cayenne pepper and salt.
Nutritional Facts
Per 4 servings
- Calories: 255
- Carbohydrate: 2g
- Fat: 26g
- Fiber: 0g
- Protein: 1g
- Sugar: 1g
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