Beurre Blanc (White Butter Sauce)

Ingredients

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Lemon juice

  Raw

  2 tbsp or 30g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Shallots

  Raw

  0.6g

• Butter

  Unsalted

  ½ stick or 57g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

1. Place wine, lemon juice, cream, shallots, and cream 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 about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
2. Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of cayenne, and a pinch of salt if desired. Serve immediately.
3. Recipe by: Chef John (source: https://www.allrecipes.com/recipe/246931/chef-johns-beurre-blanc/)

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