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Basic Beurre Blanc

This wine and shallot reduction sauce mixed with butter is usually served with fish.

How to Make It

  1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

  2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Ingredients

  • 1 ½ tablespoons chopped shallot

  • 1 bay leaf

  • 6 black peppercorns

  • ¼ cup white wine vinegar

  • 2 tablespoons dry white wine

  • ¼ cup heavy cream

  • 1 ½ cups cold butter, cut into 1/2 inch pieces

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