The Washington Post, February 13, 2008
The principle is the same here as when making Chocolate "Chantilly" (see related recipe). This full-flavored yet light butter is delicious with meat or poultry; with fish, substitute a white-wine reduction for the red.
If you are daring and make the chantilly just before serving, while the meat is resting, deglaze the pan with the wine and stock; it will add more flavor.
Be sure to use a wine that's good enough to drink. The butter can be made a few days in advance and refrigerated, but it is better to make it the same day it will be served.
8 to 12 servings (makes about 1 1/4 cups)
Ingredients:
Directions:
Combine the wine and reduced veal stock in a medium saucepan over medium-high heat. Bring to a boil and cook for about 30 minutes, until the liquid has reduced to about 1/2 cup. Cool until slightly warm.
Fill a saucepan (just large enough to cradle the bottom of a medium mixing bowl) with ice and water; set aside.
Place the butter in a medium stainless-steel mixing bowl. Whisk the reduction into the butter. Place the bowl over the cold water-bath saucepan and whisk vigorously. When the butter starts to set, lift the bowl from the cold-water bath; whisk, slowly adding the truffle oil, for about 10 minutes or until a light, creamy texture is achieved.
From cookbook author and Gastronomer Andreas Viestad.
91 calories, 8g fat, 5g saturated fat, 20mg cholesterol, 38mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.
