Beurre Blanc (White butter sauce)

Name: Beurre Blanc (White butter sauce)
Total time: 10 min
Yield: About one cup
Cuisine: french
Ingredients: 2 tablespoons red-wine vinegar; 2 tablespoons water; 2 tablespoons finely chopped shallots; 1/2 pound butter, at room temperature

By Craig Claiborne and Pierre Franey

Total Time: About 10 minutes
Rating: 3(12)
Comments: Read comments

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Ingredients

Yield:About one cup

2tablespoons red-wine vinegar
2tablespoons water
2tablespoons finely chopped shallots
½pound butter, at room temperature

Ingredient Substitution Guide

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Preparation

Step 1
Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
Step 2
Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.