Buerre Blanc: White butter sauce

1/3 cup


In a small heavy saucepan cook the shallot in the vinegar and the wine over moderately high heat until the liquid is reduced to about 2 tablespoons and is almost a glaze.

Remove the pan from the heat and add 1 tablespoon cold water. Reduce the heat to low and return the pan to the heat. Whisk in the butter, 1 piece at a time, adding each new piece before the previous one has completely melted. Lift the pan from the heat occasionally to cool the mixture -- the sauce should not get hot enough to liquify. It should be the consistency of a thin hollandaise. Remove from the heat and whisk in salt and pepper to taste