Classic French Beurre Blanc

Ingredients

• 3 medium shallots, very finely minced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1/4 cup white wine vinegar
• 2 tbsp heavy cream
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1 tsp fresh lemon juice
• 1/4 tsp white pepper
• Fine salt to taste
• 1 tbsp fresh chives, finely cut

Instructions

1. 1

   Combine minced shallots, white wine, and white wine vinegar in a small, heavy saucepan over medium heat.

2. 2

   Simmer until liquid is almost completely evaporated (about 2–3 tablespoons of glazed shallots remain). This reduction is the flavor base.

3. 3

   Add heavy cream and reduce by half over medium heat.

4. 4

   Reduce heat to very low. Begin adding cold butter cubes a few at a time, whisking vigorously and constantly. The butter should melt slowly, creating an emulsion rather than separating.

5. 5

   Continue adding butter, never letting the sauce boil or it will break. The sauce should coat a spoon.

6. 6

   Season with lemon juice, white pepper, and fine salt.

7. 7

   Strain through a fine sieve if a smooth sauce is desired, or leave shallots in for texture.

8. 8

   Stir in chives and serve immediately — beurre blanc does not hold well and must be served right away.