Ingredients:

  • ¼ cup (60ml) Dry White Wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 tablespoons (30ml) White Wine Vinegar
  • 1 tablespoon (15ml) minced Shallot (about 1 medium shallot)
  • 1 tablespoon (15ml) Heavy Cream (optional)
  • Pinch of White Pepper
  • Pinch of Sea Salt
  • 1 cup (2 sticks / 226g) Unsalted Butter, very cold and cut into ½-inch cubes

Instructions:

  1. Combine wine, vinegar, shallots, salt, and pepper in a saucepan. Bring to a simmer over medium heat.
  2. Reduce the liquid until almost dry, leaving about 1-2 tablespoons of concentrated flavour. Watch closely.
  3. If using cream, stir in the heavy cream and bring back to a simmer. Reduce slightly until thickened.
  4. Reduce heat to low. Whisk in the cold butter, a few cubes at a time, allowing each addition to melt and emulsify. Aim for 130-140°F (54-60°C).
  5. For an ultra-smooth sauce, strain through a fine-mesh sieve.
  6. Taste and adjust seasoning with salt and white pepper. Serve the beurre blanc immediately.