Parmesan buerre blanc

This sauce is excellent with artichokes and (I think) would be great with a sturdier fish. I loved it. A+

½ cup dry white wine
8Tbsp. (1 stick) chilled unsalted butter, diced
¼ cup finely grated parmesan, or more to taste
1 t lemon, or more to taste
S & P

  1. Pour the wine into a medium saucepan. Place over medium-high heat, bring to a boil, and cook until reduced by half.
  2. Turn the heat down to medium-low, and whisk in the butter a couple of pieces at a time.
  3. Whisk in the Parmesan. Taste, and adjust with lemon juice, salt and pepper or more Parmesan, as needed.

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