Total Time
35mins
Prep 10 mins
Cook 25 mins

I found this recipe on another site. I LOVE this sauce. It's perfect for fish (including shellfish), chicken, and even veal. I'm posting it for ZWT5 for France.

Ingredients Nutrition

Directions

  1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.