Beurre Blanc

For no good reason this has become a ‘restaurant sauce’ and has taken on mythical degrees of difficulty in the popular culinary imagination. It is conceptually a difficult construction only because we doubt that it can work: a small reduction of shallots, wine vinegar and white wine into which a lot of unsalted butter is whisked to produce a creamy emulsion. People get nervous... where is the egg yolk or the flour, they wonder? In reality, 225 g/8 oz of butter is a fairly restrained volume