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Recipe Summary

Yield: Makes about 1 cup

Ingredients

Ingredient Checklist

1 cup dry white wine

2 medium shallots, finely chopped

1 tablespoon heavy cream

12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces

1/8 teaspoon curry powder

Juice of 1/2 lemon

Coarse salt and freshly ground black pepper

1 teaspoon truffle juice (optional)

Gallery

Recipe Summary

Yield: Makes about 1 cup

Recipe Summary

Yield: Makes about 1 cup

Recipe Summary

Yield: Makes about 1 cup

Yield: Makes about 1 cup

Makes about 1 cup

Ingredients

Ingredients

  • 1 cup dry white wine
  • 2 medium shallots, finely chopped
  • 1 tablespoon heavy cream
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1/8 teaspoon curry powder
  • Juice of 1/2 lemon
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon truffle juice (optional)

Directions

In a small nonreactive saucepan, combine wine and shallots. Bring to a boil, and cook until 1 tablespoon of liquid remains, about 5 minutes. Add cream, and reduce slightly. Add butter, a few pieces at a time, whisking constantly until fully incorporated. Work on and off heat as necessary to prevent sauce from breaking (separating). Pass through a fine-mesh sieve. Add curry, lemon juice, salt, and pepper. Add truffle juice, if desired. Set aside and keep warm.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Georges’s Butter Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Georges’s Butter Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest