Beurre Blanc

Ingredients:

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

In a non-aluminum saucepan, combine shallots with the liquid ingredients. Reduce until syrupy. Add the cream and reduce until syrupy. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined.

Serve immediately, or hold in a double boiler over barely simmering water, or in a thermos.

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Michael Fritsche
mbf@fritsche.org

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