White Butter Sauce (Beurre Blanc)

1. 1

   Heat 1 tablespoon of butter in a saucepan and add the shallots.

2. 2

   Cook briefly, stirring, and add the vinegar and wine.

3. 3

   Cook until the liquid is almost totally reduced.

4. 4

   Add the heavy cream and salt and bring to the boil.

5. 5

   Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

* Per serving · 4 servings · Values may vary.

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