Chef John's Beurre Blanc

Ingredients

• dry white wine (0.5 cup)
• lemon juice (2 tablespoons)
• heavy cream (2 tablespoons)
• very finely minced shallots (2 teaspoons)
• cold unsalted butter (4 ounces)
• cayenne pepper (1 pinch)
• salt (0 )

Instructions

1. Gather ingredients.
2. Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
3. Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
4. Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
5. Remove the saucepan from heat. Season with cayenne pepper and salt.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 255
• fat: 26 g
• sats: 16 g
• carbs: 2 g
• fibre: 0 g
• protein: 1 g
• salt: 0.047 g