BEURRE BLANC (WHITE BUTTER SAUCE)
About ½ cup
Rich and refined, beurre blanc is traditionally served with fish, but is also excellent drizzled on seared scallops; grilled or sautéed chicken or pork chops; Roasted Asparagus; or grilled artichokes. Adding a small amount of cream before adding the butter helps keep the sauce stable.
Combine in a small skillet over medium heat:
- 6 tablespoons dry white wine
- 2 tablespoons white wine vinegar
- 3 tablespoons minced shallots
- Salt and white pepper to taste
Bring to a simmer and simmer, uncovered, until reduced by three-quarters. Stir in:
- 1 tablespoon heavy cream
Remove from the heat and add one piece at a time, whisking constantly, until the sauce is creamy and pale:
- 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
Add each piece before the previous one has completely melted, or the sauce will separate. If you need a bit more heat to soften the butter, set the pan briefly over very low heat. Strain through a fine-mesh sieve, if desired. Season to taste with:
- Salt and black pepper
Use immediately. If there is any delay, try to keep the sauce around 125°F to prevent it from congealing or separating.