Description
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Ingredients
- ½ cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons lemon juice
- 2 tablespoons heavy cream
- 2 teaspoons very finely minced shallots
- 4 ounces cold unsalted butter, cut into 1-inch cubes
- salt to taste
- 1 pinch cayenne pepper (Optional)
Instructions
- Place wine
- lemon juice
- cream
- and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%
- 4 to 5 minutes.
- Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes
- whisking continuously so butter emulsifies into wine-lemon juice mixture. Continue to add remaining butter
- a few cubes at a time
- until sauce has a thick
- luxurious texture
- 4 to 6 minutes.
- Remove the saucepan from heat. Season with cayenne pepper and salt.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 4