Geneva Butter

Name: Geneva Butter
Cuisine: Swiss
Ingredients: 2 tablespoons red wine vinegar; 4 shallots, very finely chopped; ½ cup water; ½ cup dry red wine; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon each chopped fresh tarragon, basil, and chervil leaves; 1 tablespoon each chopped fresh tarragon, basil, and chervil leaves; 1 tablespoon each chopped fresh tarragon, basil, and chervil leaves; 1½ to 2 teaspoons anchovy paste or to your personal taste; Pepper from the mill; ¾ cup unsalted butter

Preparation info

FFR—about
1 cup

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A modern replacement for the time-consuming Genevoise sauce, which is ever so delicious on salmon. For all poached or broiled fish.

Ingredients

4 shallots, very finely chopped
2 tablespoons red wine vinegar
½ cup

Europe
France
Switzerland
Geneva
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Mix all the ingredients together in a saucepan except the butter. Reduce over medium heat to 3 tablespoons. Whisk in the butter tablespoon by tablespoon over very low heat. Strain into a lukewarm sauce boat.

For other white butter-style sauces, please consult the fish chapter.