Classic Beurre Blanc

ingredients

3/4 cup white wine

1 tbsp chopped shallots

1 tbsp lemon juice

1/2 cup heavy whipping cream

8 tbsp butter, unsalted, cubed and slightly softened

1/4 tsp salt

1/8 tsp, ground white pepper

 

mop 

 

1. Place shallots, wine, and lemon juice in the bottom of a skillet over medium-high heat.  Reduce until almost dry

2. Pour in cream, reduce to nappe (until it coats the back of a spoon), whisk in butter in small cubes one at a time until all pieces are incorporated and the sauce is creamy.  Add salt and pepper to taste.

3. Remove from stove, strain through a fine strainer, and keep warm.

notes

 

Do not overheat sauce or it will break. If butter appears to be melting too quickly, remove it from the heat and allow it to cool before adding additional butter.