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. 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. 2.While the liquid reduces, cut the sticks of butter into 1/2-inch pieces. Return butter to the refrigerator to keep cold.
3. 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. 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. 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. 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)