Beurre Blanc (Lemon Butter Sauce)
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Servings: 6
Total Time: 20 minutes
Ingredients
1/2 cup white wine
1/4 cup heavy cream
1 stick butter, sliced in to pats VERY Cold
salt
white pepper
1/2 tsp fresh squeezed lemon juice
Directions
1. In a small sauce pan reduce wine til almost completely evaporated over a very low heat.
2. Add heavy cream and reduce until syrupy thick, yellowish in color and it has large bubbles.
3. Keeping the heat very low, whisk in one pat of butter at a time until all butter is incorporated (whisking the whole time).
4. Turn off the heat and add the lemon, salt and a teeny dash of white pepper.
2. Add heavy cream and reduce until syrupy thick, yellowish in color and it has large bubbles.
3. Keeping the heat very low, whisk in one pat of butter at a time until all butter is incorporated (whisking the whole time).
4. Turn off the heat and add the lemon, salt and a teeny dash of white pepper.
Notes/Tips
Goes great with seafood, fish chicken and as abase for numerous sauces such as piccata.