Beurre Blanc 2

 

 Ingredients

  • 120ml dry white wine
  • 2 tbsp dryish white wine vinegar
  • 1 tbsp minced shallots
  • 115g cold butter cut into 15cm cubes
  • salt and white pepper to taste

 Method

  1. Combine wine, vinegar, and shallots in a small saucepan. Simmer over medium heat until the liquid is reduced to about 2-3 tablespoons.
  2. Strain the mixture to remove the shallots and pour it back into the warm pan. Discard the shallot.
  3. Reduce the heat to low and whisk in the cold butter, one cube at a time, until it is completely incorporated.
  4. Continue whisking over low heat until all of the butter is incorporated into the sauce.
  5. Remove from the heat and season to taste with salt & white pepper.

Tips

Make sure the butter is very cold

Whisk in one cube at a time.