Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Elegant and pure, with rich aromas of vanilla, pear and pineapple, complemented by white floral notes through to a citrussy finish. Full bodied Burgundy.

Chill the Mâcon-Bussières to 10–12°C (50–54°F). If the bottle is warmer, place in an ice bucket with a 1:1 mix of ice and water for 10–15 minutes. Do not over-chill — the wine should show its vanilla, pear and pineapple aromas.

Open the bottle 10–15 minutes before serving to allow the wine to breathe slightly. Use a standard white-wine glass to concentrate aromatics.

In a small saucepan set over medium heat, combine the minced shallots, diced pear, white wine and white wine vinegar. If using a vanilla bean, scrape the seeds into the pan and add the pod; if using extract, hold until off heat. Bring to a gentle simmer and reduce until about 2–3 tablespoons of liquid remain (approx. 6–8 minutes).

Prepare aromatics

Lower heat to very low. Remove the vanilla pod (if used). Whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify into the reduced liquid before adding more. If sauce shows signs of breaking, add 1 tsp heavy cream to stabilize and whisk. Keep sauce warm but not hot (about 60–65°C). Season with 1/4 tsp salt and 1/8 tsp white pepper. Stir in 1/2 tbsp vanilla extract at the end if using extract.

Mount the butter

Fold in the finely diced pear (reserve a few pieces for garnish) and keep the beurre blanc in a warm bowl until plating. The sauce should be silky and lightly flavored with vanilla and pear—designed to echo the wine's profile.

Pat scallops dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt (distributed) and 1/2 teaspoon ground black pepper. Lightly dust both sides with the 2 tsp flour; shake off excess.

Prepare scallops

Heat a heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tbsp neutral oil and 2 tbsp butter. When the butter foams and the pan is shimmering, add scallops spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just opaque in the center. Total cook time ~3–4 minutes depending on scallop size. Transfer scallops to a warm plate and tent loosely with foil.

Sear

Spoon a little beurre blanc into the pan after removing scallops and swirl to capture any fond; spoon that back over scallops for extra flavor.

Toss the thinly sliced fennel with 1 tsp extra virgin olive oil, 1 tsp lemon juice and 1/8 tsp sea salt. Fold in the 1/4 cup diced pineapple. This bright salad will echo the wine’s citrus and tropical notes and provide a crisp contrast to the rich beurre blanc.

Fennel-pineapple salad

Spoon a shallow pool (about 2 tbsp) of warm vanilla-pear beurre blanc onto each plate. Arrange 3 scallops per serving over the sauce. Place a small mound (about 2 tbsp) of fennel-pineapple salad beside the scallops. Sprinkle reserved diced pear on the sauce, add lemon zest strips and microgreens or chopped chives on top of the scallops for color and a floral note.

Plate

Serve immediately with the chilled Mâcon-Bussières. Encourage guests to sip the wine between bites to appreciate how the wine’s vanilla, pear and pineapple notes interplay with the scallops and sauce.

Mâcon-Bussières (Le Vieux Puits, Thierry Drouin) or other full-bodied Chardonnay

Ice (optional, for very cold service)

Dry sea scallops (large, patted dry)

Kosher salt

Freshly ground black pepper

All-purpose flour (light dusting)

Unsalted butter (for searing)

Neutral oil (grapeseed or canola) for searing

Fresh lemon juice

Microgreens or chives (for garnish)

Lemon zest (thin strips)

Unsalted butter (cold, cut into 1/2-inch cubes)

Shallots (finely minced)

Fresh pear (ripe but firm), peeled, cored and finely diced

Dry white wine (use same wine if desired)

White wine vinegar

Vanilla bean (split lengthwise) or pure vanilla extract

Heavy cream (optional, to stabilize, use sparingly)

Salt

White pepper (or fine ground white pepper)

Fresh pineapple (small dice)

Fennel bulb (very thinly sliced)

Extra virgin olive oil (for fennel salad)

Fresh lemon juice (for fennel salad)

Sea salt (for fennel salad)

Mâcon-Bussières, Le Vieux Puits, Thierry Drouin

Make Mâcon-Bussières, Le Vieux Puits, Thierry Drouin Recipe in just 40m. Elegant and pure, with rich aromas of vanilla, pear and pineapple, complemented by white floral notes through to a citrussy finish. Full bodied Burgundy.

Mâcon-Bussières, Le Vieux Puits, Thierry Drouin

Descriptors

Tasting Notes

Food Pairings

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