Beuree Blanc

By CheeseDiva

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Ingredients

6 tbsp shallots, minced
6 tbsp dry white wine
2 tbsp fresh lemon juice
1/2 tub 8oz Meadow Butter
pinch of salt and pepper

Details

Adapted from saveur.com

Preparation

Step 1

Place shallots, wine and lemon juice in a small pan. Bring to a boil and reduce to about 2 tbsp. Strain into a small bowl. Place the bowl in a pan of hot water over a low flame and add the butter piece by piece, whicking thoroughly after each addition. Sauce should become frothy and slightly thick. As soon as butter is amalgamated, remove from heat and season to taste. Serve immediately. Makes 1/2 cup.