Beurre Blanc

Ingredients

• ¼ C cream
• ¼ C shallots, finely minced
• ¼ C white wine or vermouth
• ¼ C lemon juice or white wine vinegar
• 4 oz unsalted butter, cubed
• Salt and white pepper to taste

Directions

1. Reduce Base: In a non-aluminum saucepan, combine shallots and liquid ingredients. Warm over medium-low heat and reduce by half.
2. Add Cream: Stir in cream and continue reducing until syrupy.
3. Finish with Butter: Remove from heat and whisk in butter one piece at a time until fully emulsified.
4. Serve or Hold: Serve immediately, or hold gently in a double boiler over barely simmering water or in a thermos.

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