Raymond Beurre Blanc

1. 1

   Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

2. 2

   Add the cream to the reduction.

3. 3

   Once the liquid bubbles, reduce the heat to low.

4. 4

   Add the butter, one cube at a time, whisking first on the heat and then off the heat.

5. 5

   Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.

6. 6

   Season with salt and white pepper.

7. 7

   Store beurre blanc in a thermos until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.