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  • Writer's pictureTommy Centola

Chardonnay Butter

Time to break out the grill. Here's a great sauce for fish or light meats.

3/4 cup Chardonnay wine

1/3 cup chopped shallots

2 parsley stems

2 tablespoons plus 2 teaspoons white peppercorns

1 tablespoon heavy cream

1 cup butter

Pinch sea salt

In a medium saucepan, combine Chardonnay, shallots, parsley stems, and peppercorns. Cook over medium heat until almost dry. Add cream, and bring to a boil; add butter slowly to incorporate. Season with salt and strain through a fine mesh sieve before serving.


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Good Cooking, Good Eating and Good Living!!!

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