The process involves creating a warm emulsified butter sauce. It traditionally begins with a reduction of vinegar or white wine, shallots, and peppercorns. This reduction is then whisked vigorously while cold butter is gradually incorporated, resulting in a rich, velvety sauce.
This classic sauce is highly valued in culinary arts due to its delicate flavor and versatility. It enhances various dishes, particularly seafood, poultry, and vegetables, adding a luxurious touch. Its origins can be traced back to French cuisine, where it remains a staple.
