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Chive Vin Blanc Sauce


Sauce for fish

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Chive Vin Blanc Sauce 0 Picture


  • 1 Tbsp butter+1 cup chilled unsalted butter,cubed
  • 1 shalot,minced
  • 6 black peppercorns
  • 3 sprigs fresh thyme
  • 1 clove garlic,minced
  • 1 cup dry white wine
  • 1/4 cup heavy whiping cream
  • salt and Tabasco,to taste


Servings 6


Step 1

Heat the 1 Tbsp butter in medium saucepan.add the shallot and peppercorns and sweat 5 min.Add the tyme and garlic and cook 1 more min.Add the wine,stir,and reduce by half(about 5 min.)Add the cream and bring back to a boil.With a whisk,icorporate the 1 cup(200gr) of butter while whisking in a cube at a time.Keep the mixture just on the edge of a boil.Add the butter evenly and slowly(over 4 min.)When done,pour the sauce through a strainer into another small saucepan to remove the thyme,shallot,and peppercorns.Season with salt and Tabaco and keep in warm place until ready to serve.


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