Beurre Blanc

• 1 cup dry white wine
• 1/4 cup shallots, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 1 cup whipping cream
• 5 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 7 minutes. Stir in cream; simmer 3 more minutes or until reduced to 1 cup.
2. Strain sauce into a bowl, discarding solids. Return sauce to saucepan; place pan over low heat. Add butter, 1 tablespoon at a time, whisking just until melted. Remove from heat; whisk in lemon juice and chives. Stir in salt and pepper. Serve warm.

white wine, shallots, bay leaf, whole black peppercorns, whipping cream, unsalted butter, lemon juice, fresh chives, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/beurre-blanc-3 (may not work)