Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, cut into 1 tbsp cubes, chilled
- 1/4 cup dry white wine
- 2 tbsp white wine vinegar
- 1 small shallot, finely diced (about 1/4 cup)
- 1 small garlic clove, minced
- 2 sprigs fresh thyme, plus 1 tsp fresh thyme leaves, divided
- 1 bay leaf
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 tsp fresh lemon juice, optional
Instructions
- Cook the diced shallot over medium-low heat for 2 to 3 minutes until it becomes translucent.
- Add the minced garlic and cook for another 30 seconds until it becomes fragrant.
- Pour in the white wine, white wine vinegar, thyme sprigs, and bay leaf. Simmer this mixture for about 8 to 10 minutes until it reduces to about 2 tablespoons of a syrupy liquid.
- Remove the thyme sprigs and bay leaf. Lower the heat to the lowest setting. Begin adding the chilled butter one cube at a time, whisking constantly. Wait until each cube is almost fully melted before adding the next.
- Keep whisking for about 7 to 9 minutes until all the butter is incorporated and the sauce turns silky and pale yellow.
- Stir in the fresh thyme leaves, salt, pepper, and optional lemon juice, adjusting the seasoning to taste.
- If desired, strain the sauce through a fine-mesh sieve. You can hold the sauce over low heat for up to 30 minutes before serving.
Notes
Whisk constantly while adding the butter cubes to prevent separation. Adjust seasoning according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 100mg