Classic French White Butter

This is the recipe I used when learning to make the sauce under the tutelage of my chef aunt Claire Robert. This formula is the Anjou-Touraine beurre blanc containing some white wine; the Nantes butter would be prepared entirely with vinegar.

This pairs well with yellow or walleye pike, shad, all trout, steelhead, Arctic char, salmon, and any shellfish from shrimp to crab, lobster, and scallops.