Classic Beurre Blanc Sauce

Ingredients

• 9 tbsp cold unsalted butter
• 3 tbsp shallots (finely chopped)
• 3 tbsp dry white wine
• 2.5 tbsp white wine vinegar
• 1/3 cup heavy cream
• 1/8 tsp kosher salt
• 1 pinch white pepper

Instructions

1. 1

   Make the shallot reduction: In a medium heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook, stirring, until soft and translucent but not browned, 1 to 2 minutes. Stir in the dry white wine and white wine vinegar; cook, stirring occasionally, until the liquid reduces to about 2 to 3 tablespoons.

2. 2

   Add the cream and salt: Add the cream and salt to the pan and bring to a boil over medium heat, stirring, for 1 minute.

3. 3

   Strain the sauce: Pour the sauce through a fine-meshed strainer into a small bowl and press down using a spoon to extract as much liquid as you can. Rinse out the saucepan and return the strained sauce to the pan.

4. 4

   Mount the butter: Reduce the heat to low. Whisking vigorously, add the remaining 8 tablespoons butter, a few pieces at a time. When each addition is incorporated, add more butter, until all of it is incorporated and the sauce looks creamy and coats the back of a spoon. It will resemble heavy cream (it is not a thick sauce).

5. 5

   Season and serve: Stir in the white pepper. Serve the sauce immediately. If not using right away, keep it on the side of the stove to maintain a lukewarm temperature until ready to use. Just before serving, reheat over low heat, whisking constantly, until hot.

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