Step 1

To a large, high-sided, heavy saute pan or saucepan, add the wine, shallots, lemon juice, and cook over high heat until the volume has reduced to 2 to 3 tablespoons. This will take about 35 to 40 minutes. The mixture should be bubbling and boiling pretty vigorously; stir intermittently and check on it frequently.

Step 2

After the mixture has reduced, add the heavy cream, and cook for 3 minutes.

Step 3

Remove the pan from the heat, and add 1 pat or cube of cold butter, whisking vigorously until it has melted and incorporated. Do not stop whisking. Do not add more butter until the first has melted.

Step 4

Add the butter, one slice or cube at a time, until all the butter has been whisked in and the sauce is silky smooth.* (See Notes for Avoiding a Broken Sauce)

Step 5

Optionally, you can strain the shallot out, or leave it in.

Step 6

Transfer sauce to a serving pitcher, and optionally sprinkle with cayenne, and/or optionally add salt to taste if desired.

Step 7

Serve immediately over chicken, fish, seafood, or vegetables. Beurre blanc sauce needs to be kept warm and served warm or it will break, and it's not able to be made in advance. If you have extra sauce, it will keep airtight in the fridge for up to 1 week. Tip - It's best not to try to reheat it or it will break. Instead, treat it as a compound butter and put a pat of it on hot chicken, fish, seafood, or vegetables as you would do with a pat of butter on hot food.