Beurre Blanc

• 1 tablespoon shallot, minced
• 2 ounce white wine
• 1 teaspoon peppercorns
• 4 ounces butter, cold, cut into 1-inch cubes
• salt, to taste
• white pepper, to taste
• lemon juice, a few drops to finish

1. Combine the shallots with the white wine and peppercorns in a heavy-bottomed saucepan. Gently simmer the mixture until the liquid has reduced by 2/3’s and is syrupy. Alternatively, reduce and reconstitute with a splash of water, stock or cream.
2. Check the inside of the saucepan to make sure it has not browned, which would discolor the sauce. Wipe off any browning with a wet towel or move to a clean pan.
3. Strain the gastride through a chinois. For some dishes, the minced shallots in an unstrained sauce provides an appealing contrast to the pale sauce.

Monte-au-Beurre:

1. Add the butter to the gastride. Off the heat or a very low heat, whisk pieces of very cold butter, one at a time into the the sauce until all the butter has been incorporated. Keep the sauce warm, about 125˚F.
2. If the sauce seems flat, add lemon juice, a few drops at a time. If the sauce tastes harsh or overly acidic, whisk in more butter.