Beurre Blanc (meaning 'white butter') is a classic French sauce composed of wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth. It's excellent with poultry, seafood, vegetables and eggs.
1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1 tablespoon minced shallots
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
12 ounces (1 1/4 cups) butter, chilled and cut into pieces
A squeeze of fresh lemon juice
- In a heavy saucepan, boil first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Remove from heat
- Immediately beat in half the butter, until it forms a creamy paste.
- Set saucepan over low heat and continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise.
- Remove from heat, season to taste with salt, pepper and a squeeze of lemon.
Makes about 1 1/4 cups.