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


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


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.


Stir in chives and keep warm.



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