Beurre Blanc Sauce

Prep

1. Cut the very cold butter into small cubes of equal size and return them to the refrigerator until use.
2. Finely chop the shallots.

Cooking

1. Add the finely chopped shallots, dry white wine, and white wine vinegar to a saucepan.
2. Place over medium heat and reduce the liquid until about one to two tablespoons of the concentrated mixture remain at the bottom.
3. Reduce the heat to minimum or remove the saucepan from the stove.
4. Begin adding the cold butter cubes one by one, whisking vigorously and continuously.
5. Add the next cubes of butter only after the previous ones have melted and formed a thick, smooth emulsion.
6. Optionally, strain the finished sauce through a fine-mesh sieve to remove the shallots, or leave them for texture.
7. Add a pinch of salt and white pepper to taste, mix, and serve immediately.

Tips & tricks

• The butter must be ice-cold — this temperature contrast is what helps create a stable emulsion.
• Do not let the sauce boil after adding the butter under any circumstances, otherwise it will separate.