Beurre Blanc Sauce
- 1 cup White Wine, such as a Chardonnay
- 1/2 cup White Wine Vinegar
- 1 tbsp. Shallots, finely chopped
- 1 pound Unsalted Butter, cold
- 1 tbsp. Lemon Juice
- Salt and White Pepper, to taste
- 1.Heat wine, vinegar, shallots, and lemon juice in a saucepan until the liquid boils; simmer until the liquid has reduced to about 2 tbsp., about 10 minutes.
- 2.While the liquid reduces, cut the sticks of butter into 1/2-inch pieces. Return butter to the refrigerator to keep cold.
- 3.Remove the saucepan from heat and whisk in 2 pieces of butter. As butter softens and creams into the liquid, whisk in another piece of butter.
- 4.Place the pan over very low heat and, whisking constantly, continue adding successive pieces of butter as each previous piece has creamed into the sauce.
- 5.Once there are 2 to 3 pieces remaining, remove the sauce from the heat while whisking in the last pieces, and whisk for a moment or two after.
- 6.Season to taste with the salt and pepper. Strain out shallots with a chinois. The finished sauce should be thick and smooth. Serve immediately.
white wine, white wine vinegar, shallots, butter, lemon juice, salt
Taken from www.epicurious.com/recipes/member/views/beurre-blanc-sauce-50026464 (may not work)