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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Menuire Sauce


2/3 cup white wine

2 Tbl white vinegar

1/3 cup reduced veal stock

2 Tbl lemon juice

1/2 cup shallots, finely chopped

1/4 cup whipping cream

1 1/2 cup unsalted butter, cut into small cubes, then chilled

1 teaspoon salt


In a small saucepan over medium heat, reduce wine, vinegar, veal stock, lemon juice and shallots. When almost all liquid has evaporated, add cream. Allow cream to reduce by half. Reduce heat slightly and incorporate the butter a few pieces at a time. Stir constantly using a wire whisk until butter is completely melted. When all butter is incorporated, remove from heat. Strain and hold in a warm (not hot) area until needed.

Yield: 2 cups

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