Beurre Blanc

Beurre Blanc
Yield
1quart
Yield
1quart
Beurre Blanc
Yield
1quart
Yield
1quart
Ingredients
  • 2 1/2tablespoons shallotsminced
  • 10each black peppercorns
  • 1cup dry white wine
  • 4tablespoons lemon juice
  • 6tablespoons white wine vinegar
  • 1cup cream(reduced by half, optional)
  • 1 1/2pounds butterchilled and cubed into 1-tablespoon sized pieces
  • a/n coarse salt
  • a/n ground white pepper
  • 1teaspoon lemon or lime zestgrated (optional)
Yield:
Instructions
  1. Combine the shallots, peppercorns, wine, lemon juice and vinegar in your saucepan. Reduce over medium heat until nearly dry.
  2. Add the heavy cream, if using, and simmer the sauce for 4 minutes to reduce slightly.
  3. Turn heat down to low and gradually add in the butter a few pieces at a time, whisking, stirring or swirling the pan to incorporate the butter into the reduction.
  4. Continue adding the rest of the butter completely incorporating it into the sauce.
  5. Taste and season with salt and pepper and remove sauce from the heat and strain, if desired.
  6. Optionally and for more flavor, add in 1 teaspoon of grated lemon or lime zest when you finish adjusting the flavor with salt and pepper.