American Vinegar Works Beurre Blanc Sauce

Directions

1. Combine shallots, vinegar, and white wine in small sauce pan.

2. Boil on high heat, stirring occasionally until only half or less (about 2 tablespoons) of the liquid is left. This should take about 4 minutes depending on your stove top.

   

3. Lower heat to a medium flame and add heavy cream, salt, and white pepper.  Stir with a whisk and let cook for about 1 minute allowing for a little bit more evaporation.

   

4. Cut your stick of butter into about 5 or 6 cubes. Adjust the heat to the low setting and add in the butter a cube at a time. Stir/whisk constantly until incorporated. Repeat until all the butter is incorporated.  Shut flame once the last cube has been incorporated. 

   

5. Adjust salt and pepper if needed but remember that the sauce flavor will “exist” as a composed dish that blends with the seasoning of your chosen accompaniment (e.g. if your fish is salted you may not need to add additional salt to the sauce beyond what you have already put in).

   

6. Strain sauce to separate out the shallots.  It will make for a more elegant looking sauce.  I like to keep and then add some of the shallots on top of the protein both for texture and the nice acid kick they provide.

   

7. Plate right away by spooning a small amount of sauce onto a plate and placing the protein or vegetable on top.  This is a rich sauce so a little goes a long way.   Also, please note the sauce will not keep well and may split if you reheat it so try to time it to use right away.