in France

White cheese

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Ingredients for 4 servings:

  • 1 small shallot(s), finely diced
  • 200 ml dry white wine (e.g. Riesling)
  • 250 g butter, cold, sliced
  • ½ lemon(s), the juice
  • Sea salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

white butter sauce (basic recipe)

Add diced shallots and white wine to a saucepan and bring to a boil. Whisk in the cold butter slices. Season with lemon juice, pepper, and sea salt. Do not overheat the sauce, as it will curdle. Strain through a sieve and serve. It pairs perfectly with sea bass and many other steamed and poached fish fillets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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