Beurre Blanc

February 24, 2021

INGREDIENTS

100 ml white wine
2 bay leaves
5 white peppercorns
1/2 onion, finely diced
200 ml cream
250 g butter, diced
41/2 tablespoons lemon juice
Sea salt and white pepper, to season

METHOD

Place a small saucepan over medium heat. Add white wine, bay leaves, white peppercorns, onion and cream, bring to a simmer, reduce the liquid by half. Strain. Drop the heat to low and return liquid to pan.

Add the butter to the wine mixture, dropping in a few cubes of butter at a time while continuously stirring with a wooden spoon. When all the butter is incorporated, add lemon juice and season to taste.

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