Beurre Blanc

Beurre blanc (pronounced burr blonk) is a french butter and white wine sauce. This is absolutely delicious on fish because of its tangy flavor. I love tangy sauces...which means I would put this on anything...maybe even ice cream...okay, maybe not.

Ingredients
1 Cup of white wine
2 Tbs finely diced shallots
1/2 Cup white wine vinegar
4 sticks of butter (unsalted), cut into 1/2inch cubes and refrigerate
Salt to taste

I did not have the proper shallots to use for this sauce so I used half an onion, and I added about 8 finely sliced mushrooms.

In a large saucepan, bring wine, vinegar, shallots, and mushrooms to a boil. Reduce heat and simmer for about ten minutes to allow the wine to reduce.

When reduced, reduce heat to low and add one cube of butter and whisk until nearly gone then add another cube of butter. Do this repeatedly until only a few remain. Remove completely from heat and incorporate the last few cubes as before. Salt to taste. Be cautious that you do not allow the sauce to boil again or it may separate. Constant whisking is the key! The sauce should be slightly creamy in nature.

To keep this sauce, put in a thermos or double boiler. If you have leftovers, it can be refrigerated but upon reheat, it's going to "break" or separate so it won't be nearly as smooth as it first was. However, it's still very tasty. Put it on anything and everything...though I don't recommend ice cream.

FFR