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The Regular Cook| How to make a white butter sauce~beurre blanc
To make this sauce I used these ingredients
Ingredients:
hard butter
White wine
Shallots
Lemon
Salt&pepper
Heavy cream
Directions:
Brunoise the shallots and slice up the lemon then add white wine to a sauce pan on high heat
Add shallots and lemon to it and let it boil(this stage is called a gastride which means you’re reducing the wine which is an acid)
Reduce down to AU SEC(nearly dry with some level of thickness)
Once it’s reduced to au sec remove lemon wedges and add heavy cream
When it starts to boil again, remove from heat and start whisking in the butter one at at time. Periodically put back the pot on the fire to keep the temperature a little under boiling point. If it goes up to or over boiling point there will be a great chance of the sauce breaking.
Whisk until the sauce is formed. Add salt&pepper to taste
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Great way to use this sauce-