Beurre Blanc

Name: Beurre Blanc
Ingredients: 1/4 cup dry white wine; 1/4 cup white-wine vinegar; 2 tablespoons finely chopped shallot; 1/3 cup heavy cream; 1/4 teaspoon salt; 1/8 teaspoon white pepper, or to taste; 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled

7 ingredients

2 steps

Ingredients

1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled

Directions

1

Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
2

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.