Steps: |
| -Heat a small saucepan to medium and add the oil. |
| -Add the shallots and saute for a minute. |
| -Add the white wine, vinegar and bay leaf. |
| -Reduce until about 1/4 cup of the liquid is left. The liquid should come 1/4-inch up the side of the pan. |
| -Slowly whisk in the cold butter, 1 tablespoon at a time. |
| -The temperature of the sauce is crucial; it can't be too cold or too hot, or the sauce will break. |
| -Keep whisking until all of the butter is emulsified. |
| -Turn off the heat and season. Traditionally the sauce is strained, but it is unnecessary. |
| -Serve immediately. |
| -Additional heating will break the sauce. If you need to keep it hot, put it in a container in a hot water bath. |
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