- ½ cup dry white wine
- 1 1/2 tablespoons white wine vinegar
- ½ peeled small diced shallot
- 8 ounces unsalted butter, cut up
- sea salt to taste
- 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.
- Add in the butter and immediately begin to vigorously whisk the mixture until the butter is almost completely melted.
- Remove from the heat and whisk until the mixture becomes melted and smooth.
- Season with salt and optionally strain and serve.
- The sauce only has a certain amount of time before it breaks and the butter separates. It is advised to immediately serve it once it is finished.
- You do not have to strain the sauce, the shallots provide an additional excellent flavor to it.
Source: Billy Parisi – Beurre Blanc Sauce