Beurre Blanc (White Butter Sauce)
1 c heavy whipping cream
1/8 c shallots,minced
1/2 c white wine
1/8 c lemon juice
1/4 lb unsalted butter, cut in small cubes
1/2 T salt
1/4 T white pepper
1/8 c blond roux
In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well.
Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain-marie or use a pot.
When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.
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