Springtime Beurre Blanc Sauce
Ingredients
Units
Scale
- 1 stick unsalted butter
- 3 tbsp champagne vinegar
- 3 tbsp white wine
- 1/3 cup heavy cream
- kosher salt to taste
- juice from 1/2 a lemon
- 1 tbsp each fresh herbs such as dill, chives and basil
Instructions
- Set a saucepan to medium low heat. Add 1 tbsp of butter and while it melts, cut the rest of the stick of butter into small cubes
- Add the champagne vinegar and the white wine and whisk until it gently bubbles and the liquid reduces by half, then stir again until the liquid has almost evaporated
- Add the heavy cream, whisk and begin to add the cubes of butter a few at a time until all the butter has been added. Add a pinch of salt and taste, then let the sauce come up to a very gentle simmer
- One thickened, add the fresh herbs and lemon juice and serve immediately