BEURRE BLANC (WHITE BUTTER SAUCE)

Beurre Blanc (White butter sauce) image

Provided by Craig Claiborne And Pierre Franey

Time 10m

Yield About one cup

Number Of Ingredients 4

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons water
2 tablespoons finely chopped shallots
1/2 pound butter, at room temperature

Steps:

Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 15 grams, Sodium 4 milligrams, Sugar 0 grams, TransFat 1 gram