Beurre Blanc Butter Sauce

Serves 12


1/4 cup dry white wine

1/4 cup white wine vinegar

1 tablespoon shallot, minced

1/4 teaspoon salt

pinch of white pepper

3 sticks cold butter, cubed

1/2 teaspoon lemon juice

Method of Preparation:

1. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated.

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.