Great British Chefs demonstrates how to make a beurre blanc.
STEPS
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Reduce wine/vinegar/shallots to about 2 tablespoons and strain.
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Cut the butter into ½-inch cubes and return to fridge to keep cold.
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Add cubes of butter to the reduction slowly and whisk rapidly with a wire whisk.
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As the butter melts and incorporates, add more butter and keep whisking.
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Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes.