Note: This process will actually take longer than you think. I had to pop our food in the microwave to keep it warm while I was whipping the butter. If at all possible, have a sidekick in the kitchen who can keep an eye on everything else, getting the meal done as close as possible to the finishing of the sauce.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 8
Ingredients
1/4cupwhite wine vinegar
1/4cupdry white wine
1tbspfinely minced shallots or scallions
Salt and ground white pepper
8 to 12ounces2 to 3 sticks chilled best-quality unsalted butter, cut into 16 or 24 pieces
Instructions
In a small saucepan heat liquids to a boil, adding shallot and white pepper. Boil down to a syrupy glaze.
Remove pan from heat and whip in two lumps of butter, then two more.
Set pan over lowest possible heat and continue to add more butter as soon as the last lump has been absorbed. You might want to take it off the heat completely in order to reach the proper consistency.
It should be smooth like mayonnaise, and the butter should not melt.
Add salt to taste and serve. However, letting it sit a moment before serving will help it thicken further and prevent melting when added to hot food.
Notes
Extra sauce will congeal and can be used like compound butter. Try it on roasted veggies or on top of a burger. Or, store in the fridge until you remember it's there, rewarm slowly on the stove, and add in a few pieces of new butter until you reach the right consistency.