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White Butter-Wine

This must be served within 15 minutes of making; so, plan accordingly. It will separate if not refrigerated. It’s wonderful over fish, though, and can be used as dressing on green salads, aspic, or just to “spice up” something, or as a shrimp-dip.

Ingredients:

1 cup clarified butter

4 egg whites beat into a meringue—(see Meringue)

1 pinch of tartar

¼ cup sweet white Riesling

Directions:

In a bowl, beat clarified butter to a nice bubbly froth.

Gently fold in the meringue.

Slowly add tartar and wine.

You end up with a nice smooth somewhat-thick cream sauce.