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Butter-Herb Sauce for Fish

Created by Chuck,

Description

This savory sauce is great over almost any kind of fish fillets. Turns a quick meal into a memorable one!
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Ingredients

At a glance
Cuisine
Course/Meal
Main Ingredient
Cooking Method
Difficulty
Makes
1 cup
1/2 cup dry white wine
2 tablespoons white wine vinegar
2 small shallots, finely minced
2 tablespoons heavy cream
1 teaspoon chopped fresh thyme
8 tablespoons butter, cold, cut in 8 pieces
salt, to taste
white pepper, to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh chives
1 tablespoon chopped fresh parsley

Methods/steps

In a medium-size, heavy saucepan over high heat, boil the wine, vinegar, shallots, cream, and thyme together until the liquid has reduced to 1/4 cup, about 4-5 minutes.

Reduce the heat to low and beat in the butter a little at a time until the sauce is thick and creamy, taking care not to let the butter overheat and melt. Remove the pan from the heat from time to time if necessary.

Season well with salt and freshly ground white pepper and stir in the remaining herbs. Serve warm, not hot.

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