• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Medallions of Veal with Sauces Ii (Wine Butter Sauce)

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1 tb Butter
  • 4 tb Puree, shallot
  • 1 Bay leaf
  • 1 ts Peppercorns, white, whole
  • 1 c Wine, white
  • 1/2 c Cream, whipping
  • 8 oz Butter
  • 1 ts Juice, lemon
  • 1 ts Chives, chopped

 Directions

In a saute pan, melt the butter over medium heat. Add the shallot
puree and saute for 1 minute more.

Add the crushed bay leaf and whole white peppercorns.

Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).

Add the whipping cream then add the butter a quarter at a time, and
whip briskly over high heat. Strain through chinois and reserve.

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