CHEF JOHN'S BEURRE BLANC
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
- Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat.
- Taste for seasonings and add a pinch of salt and cayenne, if desired.
- Serve immediately.
- Note: If you're making the sauce ahead of time, it must be kept warm. If it cools and you try to reheat it, the emulsification of the sauce will break.
- Note: Depending on your preferences, you can substitute white wine vinegar, champagne vinegar, herb-infused white vinegar, etc., for the lemon juice.
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