Beurre blanc is used as a garnish for pan-grilled steaks. It’ fairly similar to (another way of doing) the lemon-butter sauce.

Ingredients

	1 to 2	shallots, chopped fine
	8 oz	white wine
	2 oz	lemon juice
	1 tbsp	heavy cream
	12 tbsp	cold unsalted butter, cubed
	—	salt
	—	white pepper

Preparation

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.