White Butter Sauce
Use as a dip for artichokes.
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 3 shallots, minced
- 1/3 cup half-and-half
- 1 1/2 cups butter, softened
- Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat,
and simmer 8 minutes or until mixture is reduced to 1/3 cup.
- Stir in half-and-half
and simmer, stirring frequently, for 8 minutes or until mixture is reduced to 3
- Remove from heat; add butter (1 tablespoon at a time), beating constantly with
a wire whisk until butter melts and mixture is smooth.
- Serve immediately.
Makes about 1 2/3 cups.