Mustard Beurre Blanc

By debrcovey

Ingredients

• 3/4 cup dry white wine
• 1/4 cup cider vinegar
• 6 cup white peppercorns, crushed
• 1 large shallot, finely chopped
• 6 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup heavy cream
• 3/4 cup butter (1 1/2 sticks), chilled and cut into 1/2-inch cubes
• 1 tablespoon grainy mustard
• Pinch salt

Preparation

Step 1

1. In saucepan (not nonstick) mix wine, vinegar, peppercorns, shallot, thyme, bay leaf. Simmer until almost dry, 15 minutes. Add cream; cook until mixture coats back of spoon, 1 minute.
2. Reduce heat. Add butter, a few pieces at a time, whisking to incorporate until sauce thickens, without butter melting and separating (about 5 minutes total).
3. Strain sauce into small bowl. Whisk in mustard and salt. Keep warm in a double boiler until ready to serve. Serve with salmon, chicken or pork.