Ingredients:

  • 1/4 cup (60 ml) dry white wine
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons finely minced shallots
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup (113g or 1 stick) unsalted butter, cold and cut into 1-tablespoon pieces
  • Pinch of sea salt, to taste
  • Optional: 1 tablespoon heavy cream

Instructions:

  1. In a small saucepan, combine the white wine, white wine vinegar, and minced shallots. Add the white pepper.
  2. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the liquid has almost completely evaporated, leaving only a tablespoon or two of concentrated shallot mixture.
  3. Reduce the heat to the lowest setting possible.
  4. Begin whisking in the cold butter, one tablespoon at a time. Whisk constantly and vigorously, ensuring each piece is fully incorporated before adding the next. The sauce should thicken and become creamy.
  5. Once all the butter is incorporated, remove the saucepan from the heat. Season with salt to taste. If using, whisk in the heavy cream for extra richness.
  6. For a perfectly smooth sauce, strain through a fine-mesh sieve to remove the shallots (Optional).
  7. Beurre Blanc is best served immediately. If necessary, keep warm in a double boiler or in a very low oven, but be careful not to overheat.