Beurre Blanc

1. 1

   Combine the shallot, wine, lemon juice and peppercorns in a sauce pan over high heat. Reduce to 2 tbls. Add the heavy cream. When the mixture begins to bbubble, reduce the heat to low. Cube the butter, add one cube at a time, whisking while on the heat and then off the heat. Continue whisking in the butter until the mixture has reached a rich sauce consistency. Strain then season with salt to taste.

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