Vanilla extract combined with white wine, butter and shallots create a delicate sauce with a slight kick from cayenne pepper. This recipe was created by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.
10m
PREP TIME
20m
COOK TIME
110
CALORIES
7
INGREDIENTS
Vanilla extract combined with white wine, butter and shallots create a delicate sauce with a slight kick from cayenne pepper. This recipe was created by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.
10m
PREP TIME
20m
COOK TIME
110
CALORIES
7
INGREDIENTS
Ingredients 8 (1 tablespoon) Servings
- 1/2 cup (1 stick) cold unsalted butter, cut in tablespoon-size pieces
- 2 large shallots, finely chopped (about 1/4 cup)
- 1 cup dry white wine
- 1 tablespoon Champagne vinegar
- 4 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 1/4 teaspoon salt
INSTRUCTIONS
- 1 Melt 1 tablespoon of the butter in 2-quart saucepan on medium heat. Add shallots; sauté 5 minutes or until softened. Add wine, vinegar, vanilla, cayenne pepper and salt. Bring to boil. Reduce heat to low; simmer about 15 minutes or until liquid is reduced by half
- 2 Gradually whisk in remaining cold butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce. If necessary, move pan off the heat to keep it from getting too hot. Continue whisking in the butter until well blended. If desired, strain through a fine sieve. Keep warm until ready to serve
NUTRITION INFORMATION
(per Serving)
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