Buerre Blanc:

By Foodiewife

Ingredients

• 2 shallots, sliced
• 2 cups dry white wine
• 1 cup white wine vinegar
• 8 sprigs fresh thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1/4 to 1/2 cup heavy cream
• 2 sticks unsalted butter, cut into cubes and chilled
• 2 tablespoons freshly chopped chives

Preparation

Step 1

In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves.

Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper.

Strain the sauce, place back over low heat and reduce. Add the cream and stir.

Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.