Beurre Blanc Sauce (Easy & No-Fail)

Ingredients

• 1 cup cold unsalted butter (cut into 1-tablespoon pieces)
• ¼ cup finely chopped shallots
• ¼ cup dry white wine
• 2 tablespoons white wine vinegar
• ⅓ cup heavy cream
• kosher salt (to taste)

Steps

1. 1

   Cook the shallots. Melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine and vinegar and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).

2. 2

   Make it creamy. Add the cream and salt and bring to a boil. Turn the heat down to medium low, add the remaining butter a few pieces at a time, while whisking rapidly and continuously.

3. 3

   Strain. Strain the buerre blanc sauce through a fine-mesh sieve to discard the shallot, pressing on top with a spoon to extract all the juices and flavor.

4. 4

   Serve. Serve the beurre blanc sauce immediately while warm.