|concentrated white stock (6 times reduction)|
|cold butter, cut into 1-inch cubes|
|salt and white pepper||to taste||to taste|
Regardless of one’s efforts, butter sauces have a propensity for breaking, especially when held for any length of time in a bain-marie. The usual way around this is to add
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.