Beurre Blanc (Classic French Butter Sauce)
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Total: 20 minutes
Servings: 1
Author : Craig Claiborne And Pierre Franey
Ingredients
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Instructions
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Step 1
Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
Step 2
Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.