This preparation for Brittany’s classic beurre blanc sauce is especially good over mild, flaky fish. This recipe first appeared in our April 2014 issue.
- 1 cup dry white wine
- 3⁄4 cup white wine vinegar
- 2 shallots, minced
- 16 tbsp. cold unsalted butter
- 1 tbsp. heavy cream
- Kosher salt and white pepper, to taste
- Boil white wine, 3⁄4 cup white wine vinegar, and shallots in a 1-qt. saucepan; reduce to 1 1⁄4 cups, 8–10 minutes. Reduce heat to low; slowly whisk in butter until smooth. Stir in heavy cream and season with salt and pepper.