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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


  1. 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.
  2. Stir in half-and-half and simmer, stirring frequently, for 8 minutes or until mixture is reduced to 3 tablespoons.
  3. Remove from heat; add butter (1 tablespoon at a time), beating constantly with a wire whisk until butter melts and mixture is smooth.
  4. Serve immediately.

Makes about 1 2/3 cups.

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