Lemon and Chives Beurre Blanc
By: dad1337
Published: Sunday, February 22, 2015 - 6:25am

Ingredients




1 finely diced shallot
¼ cup white wine
¼ white wine or champagne vinegar
½ tsp salt and pepper
½ cup heavy cream or ½ & ½
12 - 16 Tbs butter cut into ½ -1 Tbs pieces
¼ cup (approximate) finely chopped fresh chives
3 Tbs fresh lemon juice

Preparation

1 In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left. 2 Now add the cream and salt and pepper bring that up to a boil and reduce by half. 3 Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot.  Since I'm adding the chives anyway I like the additional texture of the shalotts in the sauce.  When all the butter is incorporated into the sauce, strain if you wish, then add the lemon juice and chives whisk gently and serve.

About

Beurre blanc in french translates to white butter, it's a decadent rich butter sauce that is easy to prepare and goes great with a myriad of dishes.