Vintner sauce (2)
Instructions
Let soften butter.
Finely chop the shallots, cover with the wine, add a pinch of thyme, half a bay leaf crumbled, salt and pepper.
Heat to low heat and reduce the liquid by half.
Withdrawn from the fire, filtered and then stirring with a small whisk, start adding the butter sauce a little at a time.
When the mixture becomes dense and fluffy, add the lemon juice, mixing thoroughly.
Pour into gravy boat and serve.
Ingredients and dosing for 4 persons
- 60 g of butter
- 25 cl of red wine
- 2 shallots
- 1/2 lemon
- 1 pinch of thyme
- 1/2 leaf laurel
- Salt
- Pepper