Beurre Blanc

By JDARK

Ingredients

• Glaze
• 1/4 cup dry white wine
• 1 1/2 tablespoons very finely minced shallots
• 1/2 teaspoon very finely minced garlic
• Butter
• 1/4 teaspoon ground white pepper
• 1/2 cup salted butter, softened

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine the ingredients for the glaze in a small heavy saucepan. Cook over medium heat until most of the liquid has evaporated and about 2 tablespoons of the glaze is left (about 10 to 15 minutes). Remove the pan from the heat, add the pepper, and stir once.

Step 2

Cut the softened butter into small pieces. Gradually incorporate the butter into the glaze by adding a piece at a time while beating with a wire whisk. The saucepan should remain warm while you beat. If necessary, return it to low heat. The finished sauce should be thick and rather pale.