The method includes making a heat emulsified butter sauce. It historically begins with a discount of vinegar or white wine, shallots, and peppercorns. This discount is then whisked vigorously whereas chilly butter is progressively included, leading to a wealthy, velvety sauce.
This traditional sauce is very valued in culinary arts as a result of its delicate taste and flexibility. It enhances varied dishes, significantly seafood, poultry, and greens, including an expensive contact. Its origins will be traced again to French delicacies, the place it stays a staple.
