Beurre Blanc or Beurre Nantais

Ingrédients pour 4 parts

• 200 g. butter
• 0.25 tea s. sea salt
• 2 shallots
• 100 ml. vin blanc
• 0.25 tea s. white pepper
• 2 table s. white wine vinegar9

Ustensiles

• sauce pan
• whisk

Préparation

1. 1

   Finely slice the shallots.

2. 2

   In a saucepan, mix the white wine, white wine vinegar, salt, white pepper, and sliced shallots. Bring to a boil and let reduce almost to dry.

3. 3

   Remove the saucepan from the heat and add the cold butter cut into pieces, whisking constantly.

4. 4

   Return the saucepan to a very low heat and continue whisking until the butter is melted and the sauce is emulsified. Do not boil.

5. 5

   Serve immediately.