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Add a photoServings: 8
Ingredients
- 2 x shallot
- 12 ounce unsalted butter
- 1 Tbsp. champagne vinegar
- 1/2 c. white wine
- 1/2 c. fish stock
- 6 tsp black caviar
Directions
- Dice the shallot and heat a Tbsp. of butter in a frying pan over a medium heat. Sweat the shallot for a couple of min. Don't allow the shallot to brown. Deglaze the pan with the champagne vinegar, turn down the heat so which the liquid just bubbles and reduce it till almost evaporated. Add in the wine and fish stock and reduce again till 3 Tbsp. remain.
- Dice the butter into large cubes. Begin swirling the cool butter into the liquid over a medium heat. The liquid should be warm and it is O.K. if it boils. Stir constantly and continue adding the butter till the desired consistency is achieved. Wait till each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon. Season to taste just before serving and stir in 1 Tbsp. black caviar per person.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 310 | 94% |
| Total Fat 35.3g | 44% |
| Saturated Fat 22.03g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 114mg | 5% |
| Potassium 45mg | 1% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.16g | 0% |
| Protein 1.66g | 3% |
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