Buerre Blanc Sauce
Adapted From: Momma K
Ingredients
2 cup White Wine
2 Tbs Shallot (minced)
1/2 cup Whipping Cream
2 cup Butter (4 sticks)
Salt (to taste)
Pepper (to taste)
Directions
Combine wine and shallots in stainless-steel skillet over medium heat and simmer, uncovered, until reduced by 80%.
Stir in cream and reduce until thickened, stirring to prevent burning.
Keeping heat at medium-low, incorporate butter gradually in pieces, whisking off the heat until butter melts in, without separating.
Season with salt and pepper and keep warm until needed.
If desired, add chopped herbs, such as basil, thyme or rosemary.
Yield: about 2Ω cups.
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