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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
1 shallot, shaved
2 bay leaves
3 thyme sprigs
8 black peppercorns
1 cup white wine
1 cup champagne vinegar
1 lb. whole butter, diced
Salt and pepper, to taste
1 T. shaved chives, for garnish
Method: Put shallot, bay leaves, thyme, chives, peppercorns, wine and vinegar in small saucepan; reduce until sec. Remove pan from heat; slowly whisk in butter, season with salt and pepper. Strain through chinois. Garnish with shaved chives.
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