Beurre Blanc Sauce

By Muzungu

Ingredients

• ¼ cup red wine vinegar
• 375 ml Napa Station Sauvignon Blanc or Chardonnay
• ¼ cup finely chopped shallots
• 3 teaspoons heavy cream (not ultra-pasteurized)
• ¾ pound cold sweet butter, cut into small cube
• Salt and freshly ground black pepper to taste

Preparation

Step 1

1. In a non-aluminum pot, reduce the vinegar, white wine and shallots until almost dry.
2. Add the cream and reduce again by half. Over low heat whisk in the butter. Season with salt and pepper and add additional vinegar if needed.
3. Slash the top of each sausage; brush all the sausages with the butter mixture. Broil on low heat until golden-brown.
4. Lower the oven to 350 degrees; heat the sausage in the oven until they are warmed through. Serve over beurre blanc sauce.
5. Garnish platter or plates with sprigs of parsley.