Roasted Garlic And Herb Beurre Blanc - An Amazing Sauce

• 2 cups white wine
• 2 large shallots, minced
• 4 tablespoons chopped roasted garlic
• 1/2 cup cream or 1/2 cup half-and-half
• 1 lb butter, cut into cubes and preferably at room temperature
• salt & freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh parsley

1. In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
2. Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
3. Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
4. Do not allow the sauce to become either too hot or too cold or it will break.
5. Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
6. Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
7. Also, feel free to experiment with other herbs than listed above.

white wine, shallots, garlic, cream, butter, salt, fresh chives, fresh sage, fresh cilantro, parsley

Taken from www.food.com/recipe/roasted-garlic-and-herb-beurre-blanc-an-amazing-sauce-122612 (may not work)