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Ingredients

1 ½ tablespoons chopped shallot 1 bay leaf 6 black peppercorns ¼ cup white wine vinegar 2 tablespoons dry white wine ¼ cup heavy cream 1 ½ cups cold butter, cut into 1/2 inch pieces

Nutrition Info

225 calories carbohydrate: 0.8 g cholesterol: 67.8 mg fat: 24.9 g fiber: 0.1 g protein: 0.4 g saturatedFat: 15.7 g servingSize: - sodium: 166.4 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

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.
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.

1 3/4 cups

This wine and shallot reduction sauce mixed with butter is usually served with fish.