Beurre Blanc Sauce

1. 1

   1.Heat wine, vinegar, shallots, and lemon juice in a saucepan until the liquid boils; simmer until the liquid has reduced to about 2 tbsp., about 10 minutes.

2. 2

   2.While the liquid reduces, cut the sticks of butter into 1/2-inch pieces. Return butter to the refrigerator to keep cold.

3. 3

   3.Remove the saucepan from heat and whisk in 2 pieces of butter. As butter softens and creams into the liquid, whisk in another piece of butter.

4. 4

   4.Place the pan over very low heat and, whisking constantly, continue adding successive pieces of butter as each previous piece has creamed into the sauce.

5. 5

   5.Once there are 2 to 3 pieces remaining, remove the sauce from the heat while whisking in the last pieces, and whisk for a moment or two after.

6. 6

   6.Season to taste with the salt and pepper. Strain out shallots with a chinois. The finished sauce should be thick and smooth. Serve immediately.

* Per serving · 4 servings · Values may vary.