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Recipes
Classic Beurre Blanc
Ingredients
1/4 cup white-wine vinegar
1/4 cup dry white wine or dry white vermouth
1 tablespoon finely minced shallots or scallions
Salt and freshly ground white pepper
8 to 12 ounces [1 to 1 1/2 cups, or 2 to 3 sticks] chilled best-quality unsalted butter, cut into 16 or 24 pieces
Directions
Add the first three ingredients and a pinch of white pepper to a saucepan and place over medium heat until the ingredients come to a boil. Reduce the heat to a low simmer and reduce until the mixture is thick and syrup like (you should be left with approximately two tablespoons of liquid). Remove from heat and slowly whisk in the butter a piece or two at a time until all of the butter is incorporated (return the saucepan to the heat as needed to melt and emulsify the butter). Check the seasoning and add kosher of sea salt as needed.
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