Braden Family Cookbook

Chuck Braden

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BEURRE BLANC SAUCE                           Basic


1 TBSP. minced shallot

2 TBSP. white wine vinegar

1 cup dry white wine

cup whipping cream

1 cups unsalted butter, chilled, cut into 1-inch chunks

TSP. Kosher salt

Pinch of white pepper


Combine shallots, white wine vinegar and white wine in a heavy sauce pan and reduce to a light syrup over medium high heat.  Almost all of the liquid will be gone.  Add whipping cream and reduce by 60% over the same medium heat, being careful to not scorch the mixture.  Slowly add the butter, whipping in the cubes over low heat.  Add salt and pepper.  Strain sauce.  Makes 1 cup.