This sauce is so great with salmon and is really flexible. Sub your favorite herb for the dill or stir in a little grated parm with the butter. Yum
Makes about a cup of sauce
2 shallots, chopped fine
1 Cup dry white wine
1/4 Cup lemon juice or white wine vinegar
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
3 Tablespoons chopped dill or other herb (optional because plain is great too)
Salt and white pepper, to taste
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 3 tablespoons.
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. 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.
- Stir in chopped herbs, and season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.