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Beurre Blanc

the classic French, white-butter sauce that's easy to master. (this can be made without the heavy cream, but this beurre blanc holds up better)

1 tablespoon of sweet, unsalted butter
1/4 cup of finely diced shallots
3 tablespoons of white vinegar
2 tablespoons of white wine
1/2 cup of heavy cream
8 tablespoons of chilled, unsalted butter
salt & pepper to taste

Start by melting the tablespoon of butter in a saucepan and saute the shallots over low to medium heat until soft, about 5 minutes. Add the vinegar and white wine. Bring to boil over medium heat and reduce to a scant two tablespoons. this concentrates the flavors. Add cream and reduce by half, about 5 minutes. Have a stick of butter sliced into pads and well chilled. One by one, drop a pad of butter into the saucepan and mix well with a whisk until the butter is melted and incorporated. Add next pad and so on until done. Remove sauce from heat. Salt & Pepper to taste. Sauce can be kept warm for several hours by placing it into a jar or something that you can leave standing in a warm water.

Variations:
-Whisk in some fresh lemon juice & fresh cracked pepper.
-Whisk in some fresh lime juice & cayenne pepper.
-Add fresh chopped herbs from your garden and let sit for a few minutes.


Comments: Send us comments about this recipe steve@pulpkitchen.com