Butter sauce (2)
Instructions
Finely chop the onion and put it in a pan with half a glass of vinegar.
Put on the fire and let the liquid reduce by one-third.
Puree the mixture, pour it back into the container and so that the heat of the flame arrives cushioned, keep it on the corner of the stove, then start to add the diced butter stirring continuously.
The sauce should fit, be creamy white.
Season with salt, pepper and a sprig of parsley.
Ingredients and dosing for 4 persons
- 50 g of butter
- 1/2 cup of white wine vinegar
- 1/2 white onion
- 1 sprig of parsley
- Salt
- Pepper