From DN Recipes by David Nagy · Food & Beverage

Beurre Blanc Sauce

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Beurre Blanc Sauce
A creamy white wine butter sauce I make with shallots, white wine, vinegar, and unsalted butter. It’s simple to prepare in just 15 minutes and always adds a touch of elegance to fish, vegetables, pork, or chicken.
Servings: 8  Prep Time: 5 minutes  Cook Time: 10 minutes
Ingredients (~3/4 cup)
  • 3 TBSP dry white wine
  • 2 TBSP white wine vinegar
  • 1 peeled small finely diced shallot
  • 8 TBSP unsalted butter, cut into small cubes
  • 1 TBSP heavy cream
  • 1/8 TSP sugar
  • 1.5 TBSP Wondra instant flour (optional for a thicker sauce)
  • 1 TBSP fresh minced rosemary (optional)
  • Sea salt to taste
Directions
  1. Add the white wine, vinegar, and shallots to a medium-size saucepot and cook over low to medium heat until there are about 2 tablespoons of liquid left.
  2. Make a Wondra slurry by mixing it with a little water.
  3. Reduce heat to medium-low and whisk in cream and rosemary.
  4. Add in the butter one piece at a time and vigorously whisk the mixture until the butter is almost completely melted.
  5. Whisk the Wondra a small amount at a time into the simmering sauce, continue to heat until it thickens and bubbles, and cook for at least one more minute to fully cooks the flour. 
  6. Remove from the heat and whisk in the sugar until the mixture becomes melted and smooth.
  7. Season with salt, strain and serve.