How to make a French Beurre Blanc (Butter Sauce) that is the perfect companion for fish and seafood dishes.
Ingredients:
1/2 cup of dry white wine,
1/4 cup of white wine vinegar,
1 shallot finely chopped,
2 sticks of cold unsalted butter (16 tablespoons)
1 splash of heavy cream (optional)
Salt and cayenne pepper to taste.
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