dishes
Ingredients
Instructions
Step 1
Combine the white wine, vinegar and shallot in a small saucepan.
Step 2
Simmer over medium heat until reduced to about 30 mL.
Step 3
Lower the heat and gradually whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify before adding more.
Step 4
Once all the butter is incorporated, season with salt and yuzu juice to taste.
Step 5
Strain through a fine-mesh sieve if a smooth sauce is desired.
Step 6
Add onto desired dish or protein.
