My lovely husband gave me Julia Child's "Mastering the Art of French Cooking", volumes 1 and 2, for valentines day. We don't normally celebrate the Hallmark holiday, so after giving him a bit of heck, I burst into tears. That man knows his way to my heart :) The recipe as per Julia:
Yield: 1.25 cupIn small saucepan heat liquids to a boil, adding shallot and white pepper. Boil down to a syrupy glaze.
Remove pan from heat and whip in two lumps of butter, then two more. Set pan over very low heat and continue to add butter as soon as the last lump has been absorbed. It should be smooth like mayonnaise, and the butter should not melt.
Leftover sauce. It will congeal. Use like flavored butter, or heat it a little bit at a time, as for Hollandaise: …set a small saucepan in another sauce- pan of warm water, and stir the sauce by spoonfuls into the small pan, warming it a bit at a time.
It is soooooo easy to make, and so wonderful! Try it, you will love it!!!!