Beurre Blanc literally translates as white butter. This is a rich, hot butter sauce that is made with a reduction of white wine and vinegar or lemon juice. It is a wonderful sauce to serve with fish, poached eggs or steamed potatoes. The sauce is incredibly versatile. Its use is only limited by your imagination.
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
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.