buerre blanc
tradtional french wine and butter sauce
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Ingredients
- 0.5 pound Butter
- 0.16 fluid ounce Cream
- 1 whole Shallot
- 8 fluid ounce White Wine Vinegar Or Lemon Juice
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Instructions
- rough chop shallot, saute in oil till translucent (you can also add fresh herbs here; rosemary, thyme, sage, and/or tarragon are good choices)
- add white wine vinegar or lemon juice, reduce by half
- add cream, reduce
- cut butter into cubes and slowly whisk into mixture untill emulsified, add salt and pepper to taste
- strain and its ready to serve or use
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