Champagne-Citrus Beurre Blanc

• 1 cup finely sliced shallots
• 2 cups dry Champagne or white wine
• 3 tablespoons white wine vinegar
• 1/2 teaspoon whole black peppercorns
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• 1 tablespoon orange juice
• 1 tablespoon fresh lime juice
• 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
• Kosher salt
• Freshly ground white pepper

1. Combine first 8 ingredients in a 2-quart saucepan over medium-high heat. Cook 15 to 20 minutes or until liquid has almost evaporated.
2. Reduce heat to low; gradually add butter, 1 piece at a time, whisking after each addition, until melted. Strain mixture through a fine wire-mesh strainer, discarding solids. Season to taste with salt and pepper.

shallots, white wine, white wine vinegar, whole black peppercorns, bay leaf, lemon juice, orange juice, lime juice, unsalted butter, kosher salt, freshly ground white pepper

Taken from www.myrecipes.com/recipe/champagne-citrus-beurre-blanc (may not work)