Full Page 4 x 6 5 x 7

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

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 I T.). 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.


Keywords: sauce   Category: Sauces    Cookbooks: Carl and Hugh, Ferguson Family
Recipe by J. Carl Ferguson, Jr.     Added: February 11, 2007 by deebeeeff     Last Updated: October 23, 2014
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