Vanilla Butter Beurre Blanc Sauce

1. 1

   Place the shallots in a saucepan with the vanilla bean, wine and vinegar.

2. 2

   Bring to a boil and reduce mixture until 1/4 cup of liquid is left.

3. 3

   Add 2 tablespoons of heavy cream and bring mixture back to a boil.

4. 4

   Add the butter, cut into pieces, and mix with a whisk until mixture thickens.

5. 5

   Remove from heat.

6. 6

   Remove vanilla bean and scrape the seeds into the mixture.

7. 7

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.