One of my goals (ok, New Year's resolutions) is to make the classic French sauces, starting with beurre blanc. Here's a recipe from this past Saturday's Wall Street Journal that looks good. It also has the benefit of using cream, which will stabilize the sauce, making it keep for a few days. I've not tried it yet, but will let you know how it turns out.
1 cup dry white wine
6 tablespoons white-wine vinegar
2 tablespoons heavy cream
16 tablespoons (2 sticks)
¼ teaspoon salt
- Combine 3 shallots, finely minced, 1 cup dry white wine, and 6 tablespoons white-wine vinegar in a saucepan over high heat; bring to a rapid boil and reduce until almost dry, about 4 tablespoons.
- Add 2 tablespoons heavy cream to shallot-wine-vinegar reduction. Once liquid simmers, remove pan from heat.
- Off heat, whisk in 3 tablespoons cold unsalted butter, one at a time. Return pan to sorve on lowest setting. Whisk in 13 tablespoons cold unsalted butter, one at a time, allowing each addition to melt into sauce before adding more. Remove pay from heat and whisk in ¼ teaspoon salt, large pinch white pepper and lemon juice to taste.