Basic Beurre Blanc

Directions

1. 1
   Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,?
2. 2
   separate.
3. 3
   In a saucepan combine vinegar, wine and shallots.
4. 4
   Over low to medium heat reduce mixture to about 1 tablespoon of product.
5. 5
   Mixture will become like a jam.
6. 6
   Over low heat add dots of cold butter while continually whisking.
7. 7
   Continue to add, mount, butter quickly, barely allowing for previously added butter to melt.
8. 8
   Mixture will appear frothy and creamy.
9. 9
   Strain sauce (optional).
10. 10
    Season with salt and pepper to taste Serve over steamed asparagus