SPRINGFIELD, Mo. (KY3) – This traditional French butter sauce adds elegance to any protein, particularly fish and seafood dishes. Craig von Foerster of Harvest Restaurant in Rogersville shares his recipe.
Ingredients
- 1/3 cup chicken stock
- 1/3 cup white wine
- 1 teaspoon diced shallot
- 1 teaspoon Dijon mustard
- 3-4 tablespoons unsalted butter, separated
- Salt and pepper to taste
- Fresh chopped dill to taste
Instructions
Put stock and wine in a saucepan and bring to a boil. Reduce the heat and simmer.
Add diced shallot and Dijon mustard. Continue boiling for 3-5 minutes to reduce and thicken the sauce slightly.
Reduce the heat to medium. Add butter one tablespoon at a time, stirring continuously until incorporated…