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Classic beurre blanc

Time 20 minutes
Yields Makes 1 cup
Classic beurre blanc
1

In a medium heavy-bottomed saucepan, simmer the shallots, wine, vinegar, salt and pepper over medium-high heat until reduced to about 1 tablespoon. Add the water. Cook down until you have about 2 tablespoons.

2

Into the hot reduction, whisk in two cubes of butter and immediately turn the heat to low. Whisk in the remaining butter, one to two cubes at a time, until incorporated. It’s important to whisk constantly. The sauce should be thick and nappe, the consistency of heavy cream. Strain if desired.

3

It is best served immediately, but if you don’t, the sauce can be kept for an hour or two over a pan of barely warm water, near a pilot light or in a thermos. Stir occasionally, whisking in a little bit of water if the sauce thickens.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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