Name: Basic Butter Sauce
Yield: Makes about 300 ml (10 fl oz)
Cuisine: United Kingdom
Ingredients: Salt and pepper; 2 shallots or 1 small onion, finely chopped; 150 ml (5 fl oz) water or Fish, Chicken or Vegetable Stock or alternative; 2 tablespoons double cream (optional); ½ star-anise (optional); freshly ground black pepper; 2–3 cardamom pods (optional); 1 bay leaf (optional); 85 ml (3 fl oz) white-wine vinegar; 175 ml (6 fl oz) white wine; 250 g (9 oz) butter, chilled and cubed

Preparation info

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Ingredients

250 g (9 oz) butter, chilled and cubed
2 shallots or 1<

Method

Melt a small knob of the butter and add the shallots or onion, star-anise, cardamom pods, bay leaf, if using, and a twist of black pepper. Cook for a few minutes, without letting the vegetables colour, until softened. Add the vinegar and reduce by three-quarters. Add the wine and reduce by three-quarters. Pour in the water or stock of your choice and reduce again by three-quarters. If using the

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Basic Butter Sauce

Ingredients

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