Beurre Blanc
Instructions:
- Light and easy, beurre blanc is essentially béarnaise without
egg and is brilliant over any simply cooked fish or
vegetable. Make sure the butter is cold.
- 2 tablespoons minced shallot
- 1/3 cup white wine vinegar or rice vinegar
- 1/3 cup dry white wine
- Salt and freshly ground black pepper
- 8 tablespoons (1 stick) cold butter, cut into bits
- Combine the shallot, vinegar, and wine in a small saucepan over medium heat. Sprinkle with salt and pepper and cook, stirring occasionally, until reduced to a couple of tablespoons, about 5 minutes. Cool for 2 minutes.
- Turn the heat as low as possible and whisk in the butter a bit at a time. As each piece is incorporated, add the next. When the sauce is creamy and smooth, and all the butter is incorporated, you’re done. Serve immediately; this sauce will not keep.