White or Nantes Butter, Recipe for White or Nantes Butter (Emulsions Sauces)

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White or Nantes Butter

	1 Prepare all the ingredients.
	2 Put the ciselered shallots, the white wine and the lemon juice in a skillet.
	3 Reduce until dry the white wine, over medium heat. Watch out shallots: they should not brown.
	4 Once it is reduced...
	5 ...add 2 to 3 tablespoonfuls of cold water.
	6 Increase the heat...
	7 ...and combine with a whisk the cold butter cut in chunks.
	8 The butter must start boiling.
	9 You must keep it boiling until the end of the making of this sauce. That's when the emulsion takes place. It will allow the sauce to be perfectly smooth.
	10 Take away from the heat and stop boiling, or the emulsion would not resist. Filter through a chinois or fine sieve to remove the shallots.
	11 Press well to extract all the flavour from the shallots.
	12 Check the onctuousity of the butter, as well as the seasoning.
	13 The butter must nicely coat the back of a tablespoon. Keep warm in a bain Marie.