Strawberry Buerre Blanc

1. 1

   Put the white wine vinegar, citrus juice, shallot and white pepper into a saucepan and reduce to about 1 1/2 tablespoons.

2. 2

   Push the strawberries through a coarse strainer to make a smooth paste, or throw them into a blender to puree.

3. 3

   Add the strawberries and cook until reduced a bit, just a few minutes. You'll have to use your eye here, you don't want it jammy, you want it to still taste fresh.

4. 4

   Remove the pan from the heat and using a wire whisk, whisk in two pieces of the butter. As each piece softens, liquifies and creams, beat in another.

5. 5

   Over very low heat continue beating in the butter, a couple of pieces at a time. The sauce is a pretty pink color -- you'll be glad you're eating it!

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