Beurre Blanc

Translated from the French as white butter, this rich sauce is made with the same reduction as the béarnaise sauce above, but crème fraîche is added instead of egg yolks to stabilize the sauce, then it is mounted with butter (see box). When thick and creamy, taste and add seasonings. Beurre blanc should always be prepared just before serving.

1. Boil the ingredients as in step 1 above, then add 175 ml crème fraîche and reduce by about one-third.

   

2. Remove from the heat and whisk in 85 g chilled unsalted butter, a piece at a time. Makes about 250 ml.