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Beurre blanc
©2002 All rights reserved by Norman Van Aken
Yield: 1½ Cups
6 tablespoon white wine
3 tablespoon white wine vinegar
¼ cup shallots, minced
1 bay leaf
1 teaspoon black pepper
½ Cup heavy cream
¾ lb butter (3 sticks), cut into small bits, kept cold
½ teaspoon lemon juice
Kosher salt and freshly cracked black pepper to taste
Combine wine, vinegar, shallots bay leaf and black pepper in a medium size heavy saucepan and reduce over medium heat to about 3 tablespoons.
Add the heavy cream and reduce by half.
Whisk in the butter, piece by piece, until it is all incorporated. Strain through a fine-mesh strainer, add lemon juice and salt and pepper to taste.
Keep warm in a double boiler.
4.16.03
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