Classic Beurre Blanc with Shallots and White Wine

What you need

• 170 g (6 oz) cold unsalted butter, cut into 1 cm (1/2 in) cubes
• 2 shallots, peeled and very finely minced
• 120 ml (1/2 cup) dry white wine, crisp, such as muscadet or sauvignon blanc
• 3 tbsp white wine vinegar
• salt, to taste
• 1 pinch white pepper, ground

Method

Restated from the original video

1. 1

   Cut the butter into cubes and keep them in the fridge until the moment they go into the pan.

2. 2

   Put the shallots, wine and vinegar in a small, non-reactive saucepan. Simmer over medium heat until only about 2 tbsp of liquid is left and the shallots look moist but not swimming, 8-10 min.

3. 3

   Turn the heat to its lowest setting. Whisk in 2 cubes of butter until they melt into a creamy base.

4. 4

   Keep whisking and drop in the rest of the butter 1-2 cubes at once, letting each batch nearly vanish before the next goes in.

5. 5

   If the pan starts to sizzle or the sauce looks oily, lift it off the heat and keep whisking. The sauce should stay warm, never bubbling.

6. 6

   Season with salt and a pinch of white pepper. Taste and add a few drops more vinegar if it feels heavy.

7. 7

   For a smooth sauce, press it through a fine sieve into a warm bowl. Leave the shallots in for a more rustic sauce.

8. 8

   Serve right away over poached or pan-fried fish. To hold it briefly, keep the bowl over a pan of hot, not simmering, water.

Imported from aniacookingrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.