Soy Beurre Blanc

• 2 tablespoons unsalted butter, plus 2 sticks, cut into small cubes and very cold
• 1 shallot, sliced
• 1 1/2 cups dry white wine
• 1/2 cup seasoned rice vinegar
• 2 teaspoons whole peppercorns
• 1 tablespoon soy sauce

1. In a medium saucepan, melt 2 tablespoons butter over medium-low heat.
2. Add the shallots and cook until softened, 3 to 4 minutes.
3. Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes.
4. Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan.
5. Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more.
6. While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified.
7. Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy.
8. Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve.
9. Refrigerate leftovers.

unsalted butter, shallot, white wine, rice vinegar, peppercorns, soy sauce

Taken from www.foodnetwork.com/recipes/claire-robinson/soy-beurre-blanc-recipe.html (may not work)