Raymond Beurre Blanc

Directions

1. 1
   Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
2. 2
   Add the cream to the reduction.
3. 3
   Once the liquid bubbles, reduce the heat to low.
4. 4
   Add the butter, one cube at a time, whisking first on the heat and then off the heat.
5. 5
   Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
6. 6
   Season with salt and white pepper.
7. 7
   Store beurre blanc in a thermos until ready to serve.