Lemon -Beurre Blanc Sauce

By á-48964

Ingredients

• 1 cup dry white wine
• 1/2 cup chopped shallots
• 1 medium clove of garlic, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 1 cup heavy cream
• 5 tablespoons butter
• 1 1/2 tablespoons fresh lemon juice

Preparation

Step 1

In a sauce pan combine wine, shallots, garlic, bay leaf, and peppercorns. Place on stove over moderate heat. Bring to boil and reduce until 3/4 cups of liquid remain. About 7 minutes.

Reduce the heat to medium low, add cream and allow to cook until it reduces to 1 cup. About 6 minutes.

Using a fine mesh strainer, strain liquid. Place in a saucepan over low heat, whisk in butter one tablespoon at a time.

Remove from heat and add lemon juice. Adjust salt and pepper.