Beurre Blanc (White Butter Sauce)

Recipe Ingredients

1 cup	237ml	Heavy whipping cream
1/8 cup	11g / 0.4oz	Shallots - minced
1/2 cup	118ml	White wine
1/8 cup	29ml	Lemon juice
1/4 lb	113g / 4oz	Unsalted butter - cut in small cubes
1/2 tablespoon	7.5ml	Salt
1/4 tablespoon	3.8ml	White pepper
1/8 cup	29ml	Blond roux

Recipe Instructions

In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well.

Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.

CHEF'S NOTE: When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.

Source:
Travis Henderson II of Newport's Seafood, Dallas, TX

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