Recipe - Beurre Blanc White Butter Sauce

3 tablespoon White wine vinegar
3 tablespoon Dry white wine
1 tablespoon Finelyminced shallots
Salt; to taste
Freshlyground white pepper;
to taste
2 Sticks Unsalted butter;
chilled, and
Cut into 16 pieces

In a 1 1/2quart saucepan combine vinegar, wine, shallots, salt and
white pepper and bring to a simmer. Gently simmer liquid until
reduced to 1 One half tablespoons. Remove from heat and immediately swirl
or whisk in 2 pieces of chilled butter. As the butter is incorporated
into the liquid add another piece and continue to swirl or whisk.
Return pan to low heat and while constantly swirling or whisking add
successive pieces of butter. When all of the butter has been added
remove from heat. Sauce will be thick and creamy. Adjust seasoning to
taste. Serve immediately. To hold the sauce set the pan in a larger
pan of lukewarm water. If the sauce separates, transfer a spoonful of
the sauce to a cold mixing bowl and gradually whisk the rest of the
sauce in by the spoonful. The sauce can be reheated by gradually
whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or
stock. This recipe yields 1 cup sauce.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK (Show # CL8828 broadcast 02251997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

09011998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.