Recipe Category All Seasons, autumn, Cooking Techniques, Dinner, For subscribers, French Classics, Gluten Free, Lunch, Main Course, Public, Sauces, Sea Food, Spring, summer, Uzès, Winter
¼Liters(3 cups)White wine
1Sprig of thyme
salt and pepper
Reduce to 2 TBS, the white wine and shallots, add the cream, boil 2 minutes and add the butter in small cubes, whisk well, boil one minutes and add the vermouth, remove the thyme and season with slat and pepper.
Serve with poached seafood, fish and even a white meat and spring vegetable... eating bread is mandatory with this sauce.
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