Beurre Blanc

Ingredients

• ¼ C cream
• ¼ C shallots, finely minced
• ¼ C white wine or vermouth
• ¼ C lemon juice or white wine vinegar
• 4 oz unsalted butter, cubed
• Salt and white pepper to taste

Directions

1. In a non-aluminum saucepan, combine shallots with the liquid ingredients.
2. Warm over medium-low heat and reduce by half.
3. Add the cream and reduce until syrupy.
4. Remove from heat and add one chunk of butter, stirring with a whisk to blend.
5. Slowly add all the pieces of butter until well combined.
6. Serve immediately, or hold in a double boiler over barely simmering water, or in a thermos.