Burre Blanc Sauce

Classic “Butter Sauce”, works well with fish & veggies.

• Yield: 1 cup
• Time: 20 mins

Ingredients

1 tablespoon butter, cold, cubed
¼ cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
⅓ cup heavy cream (preheat before adding)
½ teaspoon fresh lemon juice
Salt to taste, if desired
Pinch of White Pepper to taste, if desired
8 tablespoons butter, cut into 12 pieces

Preparation

Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.

Reduce heat, add the heavy cream and salt and bring to the boil. Add remaining butter, a few at a time, stirring rapidly with a wire whisk.

• maintain heat, do not allow to boil