Beurre Blanc (White butter sauce)

Ingredients

• 2 tablespoons red-wine vinegar
• 2 tablespoons water
• 2 tablespoons finely chopped shallots
• ½ pound butter, at room temperature

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    205 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 60 milligrams cholesterol; 3 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About one cup

Preparation

1. Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
2. Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.

About 10 minutes