Beurre Blanc

• 1 shallot, thinly sliced
• 2 tbsp/28 ml white wine
• juice of

In the small pot, combine the shallot, wine, and lemon juice and bring to a boil. Continue to cook until the liquid has almost evaporated. Remove from the heat and slowly begin to incorporate the butter, a bit at a time, using the whisk. Once all the butter has been emulsified, season with salt and pepper and strain.