Beurre Blanc

Yields 1.5 cups

INGREDIENTS

  • 1/2 ea shallot, sliced

  • 1 ea garlic clove, sliced

  • 3 ea black peppercorns, whole

  • 6 sprigs thyme, whole

  • 3 fl oz white wine

  • 3 fl oz white wine vinegar

  • 2 oz heavy cream

  • 8 oz butter, cubed (cold)

  • 1 tbsp lemon juice

  • 2 grates lemon zest

  • to  taste salt

Directions

  1. Combine the shallots, garlic, black pepper, thyme, wine, and vinegar in a saucepan. Reduce over medium-high heat until au sec.

  2. Add the heavy cream and simmer and reduce heat to low. Simmer until slightly reduced, about 1 min.

  3. Start mounting in the butter, a few cold cubes at a time. Whisk constantly, working on and off low heat.

  4. Add lemon juice and zest. Taste and season with salt and pepper.

  5. Strain and serve or hold warm for service.

A favorite of

Jessica Sigmundsson