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Print
View Full PageIngredients
1/3 c. white - wine vinegar
1/3 c. dry white wine
2 T. finely chopped onion
1/2 t. salt
1/8 t. white pepper
1/2 lb. butter, cut into 16 T. sized pieces and thoroughly chilled
1/3 c. dry white wine
2 T. finely chopped onion
1/2 t. salt
1/8 t. white pepper
1/2 lb. butter, cut into 16 T. sized pieces and thoroughly chilled
Directions
- In a six cup enameled or Pyrex pan, bring vinegar, wine, onion, salt and pepper to a boil over high heat.
- Stir and cook until the liquid is a thin film on the bottom of the pan, about 1 tablespoon's worth.
- Remove from heat and whisk in three (3) T. sized pieces of butter.
- Beat constantly until the butter is absorbed in the liquid.
- Over low heat, add the rest of the butter, one piece at a time, beating constantly.
- Serve the sauce in a warm sauceboat.
The Cook:
J. Carl Ferguson, Jr.
Keywords: sauce
Category: Sauces
Cookbooks: Cooking with Carl, Hugh and Your Friends, From The Ferguson Family
Recipe #166 was added on February 11, 2007 by deebeeeff and last updated on November 05, 2021.
Category: Sauces
Cookbooks: Cooking with Carl, Hugh and Your Friends, From The Ferguson Family
Recipe #166 was added on February 11, 2007 by deebeeeff and last updated on November 05, 2021.
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About TFR: Click me to learn more about The Ferguson Recipes!
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2006 - 2024 fergusonrecipes.com
Email: adminATfergusonrecipesDOTcom