Citrus Buerre Blanc

Difficulty:
1/5

Yield: 1 cup
Preparation is easy
Preparation time is 20 minutes

Ingredients

  • 4 small shallots, minced
  • 1/2 cup white wine vinegar (125 millilitres)
  • ½ cup white wine such as Reisling (125 millilitres)
  • black pepper
  • 250 grams unsalted butter (8 ounces)
  • Juice of ½ lemon

Directions

  1. Combine the vinegar, wine and shallots in a saucepan over a low heat. Reduce until the liquid is almost dry. Then, add the butter one tablespoon at a time, whisking between each addition. Do not add the butter too quickly.
  2. Once all the butter is added, pour in the lemon juice to taste, whisking continuously. Season and keep the sauce warm over a bain marie.