Butter Sauce

Name: Butter Sauce
Yield: Serves 4 to 6
Ingredients: 8 oz (250 g) butter, softened; 2 tablespoons double cream; 4 fl oz (125 ml) water; 8 fl oz (250 ml) dry white wine; ½ teaspoon salt; 1 tablespoon good-quality wine vinegar; ½ teaspoon white pepper; 2 tablespoons finely chopped shallots

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

8 fl oz (250 ml) dry white wine
4 fl oz (125

Sauce
Vegetarian
Gluten-free

Method

Place all the ingredients except the cream and butter in a pan. Boil and reduce to one third of the original volume. Purée and strain. Add the cream and place on a low heat. Gradually add the butter, beating with a wire whisk. Do not boil; keep warm and re-heat just before serving.