Beurre Blanc (For Fish) Great Chefs Recipe

• 2 ounce Shallots, chopped
• 3/4 c. Wine, white
• 3/4 lb Butter, at room temperature

1. Reduce white wine and shallots over high heat till the wine is half its original volume.
2. Remove from heat and whisk in butter bit by bit till each addition is emulsified.

shallots, wine, butter

Taken from cookeatshare.com/recipes/beurre-blanc-for-fish-great-chefs-84257 (may not work)