Place the white wine, vinegar, shallots, thyme, bay leaf and crushed peppercorns in a heavy-based saucepan and, over a medium heat, reduce by three-quarters. Add the cream and bring to the boil, allowing the cream to reduce by half. Reduce the heat and whisk in the butter piece-by-piece, until it is fully incorporated into the cream. Remove from the heat and season to taste with salt, freshly ground pepper and a squeeze of lemon. Pass the beurre blanc through a fine sieve and keep warm. Do not re-boil as the sauce will separate. If the sauce gets too cold the butter will solidify.
© 2005 Liam Tomlin. All rights reserved.