Peppercorn Beurre Blanc Sauce”

By Linda1128

Ingredients

• 1/2 cup champagne vinegar
• 1/2 cup white wine vinegar
• 1/4 cup white wine
• 1 bay leaf
• 2 sprigs Thyme
• 1 teaspoon coriander seed
• 1 teaspoon black peppercorns
• 1 shallots, thinly sliced
• 1 1/2 sticks (12 tablespoons) cold sweet butter, cubed
• 1 teaspoon sea salt
• 1 teaspoon lemon juice

Preparation

Step 1

1. Place liquids with herbs, spices, and shallots in a small pot and bring to a simmer in a saucepan. Reduce the liquids until they just coat the bottom of the pot.
2. Whisk in the cold cubes of butter, one by one. The heat from the pan and the cold from the butter will create an emulsification. There should always be 1-2 cubes of solid butter visible as you whisk so that the mixture doesn’t become too hot and break. Once you have added the last cube of butter, turn off the heat and whisk until incorporated. Serve immediately or keep warm for serving.
3. This sauce does not reheat well, but is great when used as a flavored butter once any leftovers are refrigerated. Stir it into vegetables, omelets and other sauces.

Makes 1 Cup