Beurre blanc is a hot emulsified butter sauce made with white wine, vinegar and shallot reduction to which butter is added.

Combine the white wine, white wine vinegar, salt, white pepper, cream and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of the liquid remains. If more than 2 tablespoons of the liquid remain, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture to less than 2 tablespoons. Cut the butter into cubes approximately 1 ounce in weight. Over low heat, whisk in the butter, a few pieces at a time. Use the chilled butter to keep the sauce between 100°F and 120°F. Once all the butter has been added, remove the saucepan from the heat. Strain (optional) through a sieve and keep the temperature of the sauce between 100°F and 130°F.

Option: Lemon Dill Beurre Blanc
Heat 2 tablespoons of lemon juice and whisk it into the Beurre blanc. Stir in 2 tablespoons chopped fresh dill and enjoy!

History of Beurre Blanc:
The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Béarnaise sauce for a fish dish he was serving. Innumerable culinary delights have been discovered this way.