White Truffle Herb Butter Sauce Recipe from Le Cellier Steakhouse, Epcot

 
Ingredients

---

1 each shallot, sliced
to coat, olive oil
1 cup white wine
1 cup heavy cream
1 ounce truffle oil
¼ cup butter, cubed
1 each lemon, juice of
to taste, kosher salt
to taste, pepper
1 tablespoon chives, minced fine

---

Method

---

Sauté shallots in the olive oil until translucent.

Add wine and vinegar and reduce by 90%. Add the cream and reduce by 75%.

Remove from heat and whip in the butter and truffle oil.

Season with salt and pepper.

Add lemon juice to taste.

Strain.

Stir in chives and keep warm.