RECIPE - Nantes butter cream sauce
Nantes - a port city in western France on the Loire estuary - famous white cream.
this sauce is splendid for serving along with fish dishes.
its a robichon recipe.
100 cc white muscat wine
20 cc red wine vinegar
150 cc butter - diced and very cold (keep it in the fridge until preperation)
fine cut 4 challots
add them into a pot
add the white wine and vinegar
and salt and pepper
simmer until almost no fluids remain
add two tablespoon of water
take the butter out of the fridge, add the butter cubes slowly while mixing
if this sauce is waiting for the main dish, keep it on very small heat source, but it must not get to a boiling poiint.
tags: cooking, recipes, french cuisine