Beurre Blanc

1. 1

   Combine wine, vinegar, and shallots in a small heavy saucepan and bring to a simmer over moderately high heat. Simmer until liquid is reduced by about half.

2. 2

   Remove from heat and stir in water.

3. 3

   Return to heat, then reduce to low. Whisk in butter one piece at a time, adding each new piece before the previous one has completely melted; lifting pan occasionally to cool mixture and to prevent sauce from breaking.

4. 4

   If necessary, pour sauce through a fine-mesh sieve to remove solids.

No additional tips available.