From McCormick & Schmick's
Posted by Andie Evans
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.
No comments:
Post a Comment