Beurre Blanc

by TAG Editor 

A classic and simple French sauce that you can dress up or leave in its simple elegance. It goes well with seafood, fish, chicken, and vegetables.

Ingredients:
1 Tbsp finely chopped shallot
1 cup dry white wine
1/4 cup lemon juice or white wine vinegar
1 tablespoon heavy cream
1 cup butter, cold
Kosher salt, to taste

Combine the shallots, white wine, and lemon juice or vinegar in a over medium heat reducing to 2 tablespoons.  Add cream. Once the liquid bubbles, reduce the heat to low. Turn off flame and add the butter, one cube at a time, whisking. Continue whisking butter into the reduction until emulsified and thick.  You can add finely chopped or chiffonade herbs, black pepper, white pepper.