Julia Child'S Beurre Blanc (White Butter Sauce)

1. 1

   Have the butter ready (cut and in a small bowl).

2. 2

   In a medium saucepan, bring wine and vinegar to a boil. Add shallots, salt, and pepper. Lower heat to a simmer and cook until most of the liquid has evaporated. (There should be about 1 1/2 tablespoons of liquid left. If you reduced it too far, add 1 tablespoon of water to remoisten.)

3. 3

   Remove pan from heat. Whisk 2 pieces of butter into the reduction.

4. 4

   Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let the sauce come to a boil once the butter is added, or the sauce will separate.

5. 5

   Remove sauce from heat and whisk in the lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl.

6. 6

   Serve with fish, poultry, or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.