Le Cordon Bleu

Sauce Nantaise

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Add the red wine vinegar to the shallots.

  2. Bring to a boil.

  3. Allow to reduce by half.

  4. Whisk in the butter in two parts.

  5. Whisk well after each addition.

  6. Continue whisking until all the butter has been incorporated.

  7. Season to taste.

  8. Sauce nantaise is not as thick as other hot emulsions and should just coat a spoon.

© 2010 All rights reserved. Published by Le Cordon Bleu.