Seared Salmon with a Lemon -Chive Beurre Blanc

This classic sauce is made with a wine, vinegar and shallot reduction into which very small chunks of cold butter are whisked to make the sauce rich, thick and smooth. It is important to whisk the sauce vigorously while incorporating the butter. If you add the butter too quickly the sauce may separate. You can then try adding more cream as a thickener.