Beurre Blanc Recipe

Beurre blanc is a hot emulsified butter sauce made with white wine, vinegar and shallot reduction to which a butter emulsion is added.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Yield: 1 cup

Ingredients
2 tbsp white wine
2 tbsp white wine vinegar
Salt & white pepper to taste
1 small shallot, minced
2 tbsp whipping cream (35%)
1/3 lb whole butter, chilled 

Preparation steps:

Combine the white wine, white wine vinegar, salt, white pepper, cream and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of the liquid remains. If more than 2 tablespoons of the liquid remains, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture to less than 2 tablespoons.

Cut the butter into cubes approximately 1 oz in weight. Over low heat, whisk in the butter, a few pieces at a time. Use the chilled butter to keep the sauce between 100ºF and 120ºF.

Once all the butter has been added, remove the saucepan from the heat. Strain (optional) through a sieve and keep the temperature of the sauce between 100ºF and 130ºF.