Classic Beurre Blanc
How to make the classic white wine butter sauce called Beurre Blanc.
white wine or champagne vinegar
1 ½ sticks unsalted cold butter
In a small heavy bottomed sauce pot, add the wine, vinegar and shallots.
Cook over medium heat to bring the liquid to a simmer then reduce the heat to low.
Simmer on low until the liquid is reduced to a syrup. Take care not to allow it to burn near the end of the reduction.
Whisk in the cream. Then slowly whisk in 1 tablespoon of cold butter, one at a time, until it is all incorporated and the sauce is a creamy emulsion.
Season to taste with the salt and pepper. If you prefer a smooth sauce, strain out the shallots.
Serve immediately or keep warm for up to an hour over a double boiler.
Options for additional flavors for the Beurre Blanc; fresh herbs, citrus juice and/or zest, capers, whole grain mustard, green or pink peppercorns.