Beurre Blanc Sauce (L'Academie de Cuisine)

By KDCooks

From - Culinary Skills Lab - Sauces - 10/10/11

Great on Fish, Scallops, Veggies

**NOTE: Beurre Blanc should be made just prior to service. If it is made in advance of service, it must be kept warm (not hot) until served

Ingredients

• 1 shallot, chopped
• 5 sprigs thyme
• 10 peppercorns
• 2 TB white wine vinegar
• 2 TB white wine
• 2 TB cream
• 1/2 LB butter, cut into small cubes
• salt

Preparation

Step 1

Place shallot, thyme, peppercorns, vinegar, and wine in small pot. Heat over medium heat to simmer liquid and reduce until almost dry.

Add cream, allow to simmer and reduce slightly.

Vigorously whisk in butter, gradually cube by cube until the butter is incorporated.

TIP: Balance between warm enough to melt butter but not so hot that is breaks the butter.

Strain Sauce. Season with salt. Serve immediately over Fish, etc.