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Title: Beurre Blanc
Date: 04/13/2008 08:25:55
Posted by: KitchenWitchCooks
Beurre Blanc


* 4 shallots, very finely chopped
* 1/4 cup dry white wine
* 1/4 cup white wine vinegar
* 2 Tablespoons heavy cream
* 2 sticks (1/2 lb.) cold unsalted butter, each cut into 4 sticks
* salt & freshly ground white pepper, to taste


1. Combine the shallots, wine and vinegar in a saucepan and reduce over medium heat until there is only 1 to 2 tablespoons of the liquid left.

2. Add the cream and bring to a simmer over medium heat.

3. Turn the heat to high and add the butter all at once. Continously whisk the sauce until all the butter has melted.

4. Season to taste with salt and pepper. If it tastes flat, add 1 to 2 teaspoons of vinegar. It is too sharp, add more butter. As soon as all the butter is incorporated take the saucepan off the heat.

To serve:

Serve with any poached fish or poached shellfish.
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