Vanilla Butter Sauce HT
Alcohol Sauces Accompaniment Gluten Wheat Free Eggless
2 shallots, grated
1 Vanilla Pod, split lengthwise
480ml/16fl.oz. Dry White Wine
1 teasp White Wine Vinegar
2 tbsp Double Cream
100g/4oz Cold Butter
Salt and Pepper
1. Place the shallots in a saucepan together with the vanilla pod, wine and
vinegar. Bring to a boil and continue to boil to reduce by 2/3rds.
Add the cream, stir well and bring mixture back to a boil.
Cut the butter into pieces and add to the sauce, whisking constantly until the
Remove from heat then remove the vanilla pod and scrape the seeds into the
mixture. Season with salt and pepper. Serve hot with fish, shellfish or seafood.
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