Put the vinegar, white wine and chopped shallot in a small saucepan with sloping sides and reduce over a moderate heat until you have barely
Add the cream; when it starts to boil, which will be almost immediately, turn the heat very, very low and whisk in the diced butter until the butter is completely incorporated in the sauce. Season with salt and pepper, strain and serve hot in a sauceboat.
Now tell me what is so difficult about that? – perhaps the main problem lies in the endless complications, all quite pointless, which most recipes inflict on us.
© 1979 All rights reserved. Published by Macmillan.