Beurre Blanc

1. 1

   Boil the wine, shallot, parsley, bay leaf, and peppercorns in a small saucepan.

2. 2

   Then simmer slowly over high heat for 45 minutes, or until reduced by half.

3. 3

   Remove from the heat.

4. 4

   Strain the reduced liquid through a sieve into a heatproof bowl.

5. 5

   Place the bowl over a pan of gently simmering water and, whisking constantly, add the cubes of butter, 1 at a time.

6. 6

   When it becomes an emulsified sauce it is ready to use.

7. 7

   Season with salt and pepper.

No additional tips available.