Butter Sauce

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 8 fl oz (250 ml) dry white wine
  • 4 fl oz (125 ml) water
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon good-quality wine vinegar
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • 2 tablespoons double cream
  • 8 oz (250 g) butter, softened


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.