Older recipes for this sauce (those by Escoffier and others) flavor it by finishing it with shallot butter. A simpler method is to infuse chopped shallots in the white wine and vinegar reduction before adding the sauce velouté or concentrated white stock. A butter-enriched method for making this sauce is not given below because it would be virtually identical to a beurre blanc.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.