Ingredients
1 Shallot
1/2c White Wine
½ Lemon (Juiced)
2 tbsp Tbsp Heavy Cream
1 stick Stick Butter
Salt to Taste
Pepper to Taste
Chives
Directions
Step 1
Add a little oil to a pan and add the shallot (finely diced). Sweat out the shallot on medium-low heat for a couple minutes until translucent.
1 Shallot
Step 2
Add the white wine, increase the heat to med-high and reduce the liquid until it's about 25% of the original amount.
1/2c White Wine
Step 3
Add the lemon juiced heavy cream and simmer for one more minute. A traditional beurre blanc doesn't have the heavy cream, but if you're new to this it will help a lot to keep the sauce from breaking, I personally like the extra creaminess and the color that the cream gives the sauce.
½ Lemon (Juiced)
2 tbsp Tbsp Heavy Cream
Step 4
Drop the heat to super low and add the butter 1-2 Tbsp at a time until the sauce is beautiful and creamy. Make sure the butter is cold when it goes into the sauce. You can use less butter if you want, but I probably wouldn't go below 1/2 stick while keeping the other ingredient amounts the same.
1 stick Stick Butter
Step 5
Finish with salt and pepper to taste and add as many finely sliced chives as you want for a flavor and color pop. Enjoy!
Salt to Taste
Chives
Pepper to Taste
