Soy Beurre Blanc

1. 1

   In a medium saucepan, melt 2 tablespoons butter over medium-low heat.

2. 2

   Add the shallots and cook until softened, 3 to 4 minutes.

3. 3

   Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes.

4. 4

   Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan.

5. 5

   Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more.

6. 6

   While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified.

7. 7

   Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy.

8. 8

   Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve.

9. 9

   Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.