Fine Cooking

Yield: Yields about 1-1/2 cups.

You can make the flavored butter ahead of time; wrap it in plastic in a log shape and refrigerate it.

Ingredients

5 oz. (10 Tbs.) unsalted butter, at room temperature
12 cloves garlic
1 cup dry white wine
1-1/2 tsp. white-wine vinegar
2 Tbs. heavy cream
Kosher salt and freshly ground black pepper
Pinch of cayenne
1-1/2 tsp. finely chopped fresh delicate herbs, such as flat-leaf parsley, basil, chives, or summer savory

Nutritional Sample Size per teaspoon
Calories (kcal) : 25
Fat Calories (kcal): 20
Fat (g): 2.5
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0.5
Cholesterol (mg): 5
Sodium (mg): 20
Carbohydrates (g): 0
Fiber (g): 0
Protein (g): 0

Preparation

In a small nonreactive skillet, melt 1 Tbs. of the butter. Add the garlic cloves and cook over medium-low heat, tossing occasionally, until the garlic is golden and very tender, 25 to 35 minutes.
Remove the pan from the heat and let cool to room temperature. In a food processor, beat the remaining unsalted butter with the garlic mixture until nearly smooth; set aside.
In a nonreactive saucepan, bring the wine and vinegar to a rapid boil. Simmer to reduce the mixture by half and then whisk in the cream. Simmer to reduce this mixture to about 1/2 cup. Off the heat, whisk in the garlic butter, 1 Tbs. at a time, to produce a creamy emulsion. Season to taste with salt, pepper, and a judicious pinch of cayenne. Keep the sauce warm but avoid overheating, which will cause it to separate. Just before serving, stir in the chopped herbs.

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Reviews (2 reviews)

johnnyboyee | 09/26/2011
very delicate sauce but most deff the best method for going with this dish!
salosalo | 08/08/2010
very excellent texture, smooth with oysters and cherry stone clams. my friends slurp the juice left on the shell, sooo delicious!!!!

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