Basic Beurre Blanc Sauce

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READY IN: 35mins
SERVES: 8
YIELD: 1 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  • Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
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