Production identity
- Target finished yield
- 2 kg · approximately 40 portions at 50 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 90.9% (2.2 kg declared primary input → 2 kg finished target)
- Total formula input
- 2.2 kg before trim, evaporation, absorption or transfer loss
- Time
- 20 min active · 35 min total
- Equipment
- saucepan · whisk · chinois
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Make close to service; hold warm, not hot, for a short quality window.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Unsalted butter | 1.7 kg | cold cubes |
| Dry white wine | 250 g | |
| White wine vinegar | 120 g | |
| Shallot | 100 g | fine mince |
| Kosher salt | 25 g | |
| White pepper | 5 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Unsalted butter | 77.27% | 850 g | 1.7 kg | 3.4 kg |
| Dry white wine | 11.36% | 125 g | 250 g | 500 g |
| White wine vinegar | 5.45% | 60 g | 120 g | 240 g |
| Shallot | 4.55% | 50 g | 100 g | 200 g |
| Kosher salt | 1.14% | 12.5 g | 25 g | 50 g |
| White pepper | 0.23% | 2.5 g | 5 g | 10 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Reduce wine, vinegar and shallot until only a small measured aqueous reduction remains; do not reduce dry.
Lower heat and whisk in cold butter a few cubes at a time so fat disperses into the remaining water phase.
Control temperature: butter should emulsify, not fry or boil.
Strain if a smooth service style is required, then season.
Weigh final sauce; if too tight, restore with a measured spoon of warm water before service.
Working numbers
- Finished yield: ~2 kg
- Maintain an aqueous phase; never reduce the wine/vinegar completely dry
- Butter is incorporated below a hard boil
- Short service window
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Glossy, fluid, buttery with bright acid; no free oil, no greasy film, no harsh raw shallot.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Breaks/oils out | Too hot or water phase exhausted | Lower heat and whisk in warm water; rebuild if necessary. |
| Thin/weak | Reduction not concentrated enough | Reduce wine/vinegar adequately before mounting butter. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.