Beurre Blanc

• white wine vinegar↗1⁄3 cup
• dry white wine↗1⁄3 cup
• large shallots↗2

  very finely chopped

• unsalted butter↗3⁄4 - 1 cup

  to your taste

• salt & freshly ground black pepper

  to taste

Step-by-step instructions

1. 1

   Reduce the vinegar, wine, shallots, salt and pepper in a saucepan over medium heat to 1/4 cup mixture of solids and liquids.

2. 2

   Cool the mixture to 140°F

3. 3

   Place the saucepan with the reduced shallot/wine mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.

4. 4

   Strain the sauce into a sauceboat and serve immediately.