Total Time
Prep 10 mins
Cook 30 mins

Vanilla Butter twist on a Buerre Blanc Sauce

Ingredients Nutrition


  1. Place the shallots in a saucepan with the vanilla bean, wine and vinegar.
  2. Bring to a boil and reduce mixture until 1/4 cup of liquid is left.
  3. Add 2 tablespoons of heavy cream and bring mixture back to a boil.
  4. Add the butter, cut into pieces, and mix with a whisk until mixture thickens.
  5. Remove from heat.
  6. Remove vanilla bean and scrape the seeds into the mixture.
  7. Add salt and pepper to taste.