Ming says: Poaching has gotten short shrift recently; chefs seem to be more focused on searing and caramelizing. But poaching is a wonderful technique because its slow, gentle approach invariably produces moist, tender results. This master recipe is for a Butter Poaching Liquid that imbues any meat or fish with a juicy, delicious richness.

Makes 1 1/2 quarts

• 1/4 cup garlic, chopped
• 1/2 cup shallots, chopped
• 1/2 bottle white wine
• 24 ounces chicken stock
• 2 pounds butter, cubed
• 1/2 bunch thyme, chopped
• Kosher salt and freshly ground black pepper

In a large saucepan over medium high heat, sauté garlic and shallots until fragrant and translucent, about 2 minutes. Deglaze pan with wine and allow to completely reduce. Add chicken stock and bring to a boil. Reduce heat to low and, while using an immersion blender, add butter slowly while blending to form an emulsion. Taste and season with salt and pepper. Finish with fresh thyme.

>>Use this Master Recipe in Brown Butter and Black Olive-Studded Lamb Loin with Minted Fennel Purée by guest Chef Todd English.

>>This recipe appears in Episode #310.

>> For additional recipes and more, visit www.ming.com