Beurre Blanc Sauce
- 3 ounce(s) shallots, peeled and finely chopped
- ½ cup(s) white wine
- 1 pound(s) butter, cut into 1 inch cubes
- 4 tablespoon(s) heavy cream or other liquid replacement
- ½ cup(s) white wine vinegar
- Salt and pepper to taste
In a heavy sauce pan combine shallots, white wine, and white wine vinegar. Simmer mixture gently until nearly all liquid has evaporated. Check saucepan to ensure that it has not browned. Browning will discolor the sauce. Wipe off browning with a wet towel. Add heavy cream or liquid replacement...