White Truffle Butter Sauce from Le Cellier - EPCOT

By MJH

Ingredients

• 1 shallot, sliced, and Olive oil to coat
• 1 cup white wine
• 1 cup heavy cream
• 1 ounce truffle oil
• 1/4 cup butter, cubed
• Juice of 1 lemon
• Kosher salt to taste
• Pepper to taste
• 1 tablespoon chives, minced fine

Preparation

Step 1

Saute shallots in the olive oil until translucent.

Add wine and reduce by 90 percent. Add the cream and reduce by 75 percent.

Remove from heat and whip in the butter and truffle oil.

Season with salt and pepper.

Add lemon juice to taste.

Strain.

Stir in chives and keep warm.