- 1 Tbsp of white wine (I prefer dry)
- 1 Tbsp of lemon juice
- 1 Tbsp of finely chopped shallots
- Freshly ground black pepper to taste
- Salt to taste
- 5 ounces (160 grams) unsalted butter, chilled
Place the white wine and the shallots into a heavy based pan and gently heat until there is no obvious liquid remaining in pan.
Cut the chilled butter into cubes and whisk it into the ingredients one cube at a time until it is all incorporated.
Warning: Be careful not to overheat as this will cause the butter to separate.
Add the lemon juice and season with salt and pepper and serve over white meats, fish or whatever you choose.
This is a basic sauce and you can replace the lemon with almost anything you wish. Bon appetit.