In this recipe, we have reduced the white wine vinegar, white wine with the shallot and bayleaf to a syrup consistency, then we will start adding the butter piece by piece, and we finish it up with lemon juice

Ingredients Creamy Butter Sauce

• 62ml of white wine vinegar                                                                                          
• 62ml of white wine
• 1 shallot
• 120g of unsalted butter
• Bay leaf
• Few sprigs of thyme and rosemary
• Lemon juice 
• Dash of double cream (optional)

Method

1. Place the white wine vinegar, white wine, bay leaves, thyme, and reduce to almost nothing
2. Now start adding the butter in small pieces and continue to whisk until it comes creamy
3. Remove from heat season and serve

           Please note: if it splits you can add drop of double cream

                        Always serve the sauce lukewarm 45 to 55c