Beurre Blanc


  • 2 shallots, minced
  • 1 cup white wine
  • ¼ pound butter, softened
  • 2 tablespoons crème fraîche
  • ¼ teaspoon salt
  • Dash of white pepper


    Combine shallots and wine. Boil, reducing wine to ¼ cup. Remove from heat.

    Strain liquid and cool. Whip liquid into the softened butter, a bit at a time, then add crème, salt, and pepper. Beat and warm the sauce by setting bowl into warm water. Do not melt the butter. Serve with poached fish, sautéed chicken, veal, or vegetables.