Beurre Blanc White Butter Sauce

1. 1

   In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.

2. 2

   Gently simmer liquid until reduced to 1 1/2 tablespoons.

3. 3

   Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter.

4. 4

   As the butter is incorporated into the liquid add another piece and continue to swirl or whisk.

5. 5

   Return pan to low heat and while constantly swirling or whisking add successive pieces of butter.

6. 6

   When all of the butter has been added remove from heat.

7. 7

   Sauce will be thick and creamy.

8. 8

   Adjust seasoning to taste.

9. 9

   Serve immediately.

10. 10

    To hold the sauce, set the pan in a larger pan of lukewarm water.

11. 11

    If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful.

12. 12

    The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e.

13. 13

    water, cream or stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.