White Butter Reduction

[classicyuppie]

White Butter Reduction

This reduction is best used with poultry, especially chicken breast. It's original accompaniment was with Braised Breast of Chicken.

• 2 Tbp garlic, minced
  
• 1 tsp white onion, minced
  
• 3/4 c dry or semi dry white wine
  
• 6 Tbp unsalted butter, divided into 6 cubes
  

Kosher salt, to taste

• 
  

Combine the garlic, onion and wine in a saucepan over high heat. Immediately when the mixture begins to boil, reduce to medium heat. Whisk in the butter, making sure to add the next cube right before the first one is condensed into the wine.

Keywords: Sauce, Easy

( RG1385 )