Beurre blanc is used as a garnish for pan-grilled steaks. It’ fairly similar to (another way of doing) the lemon-butter sauce.
|1 to 2||shallots, chopped fine|
|8 oz||white wine|
|2 oz||lemon juice|
|1 tbsp||heavy cream|
|12 tbsp||cold unsalted butter, cubed|
1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tbsp. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.
2. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
3. Season with salt and white pepper. Store beurre blanc in a thermos (i.e.: keep warm, but not with direct heat) until ready to serve. You may need to re-whip it.