Beurre Blanc: A white butter sauce

Ingredients:

• 4 tablespoons white wine vinegar
• 4 tbsp. dry white wine
• 2 tbsp chopped shallots
• 220 g unsalted butter, chilled and cut into 16 pieces

Preparation:

1. In a 1.5-quart saucepan, combine vinegar, wine, shallots, salt and white pepper to taste and bring to a boil.
2. Simmer the liquid until it reduces to 1.5 tablespoons. Remove from heat and immediately whisk in 2 pieces of chilled butter. As the butter incorporates into the liquid, add another piece and continue swirling the pan or whisking. Return the pan to low heat and, swirling or whisking constantly, add each piece of butter one at a time. Once all the butter has been added, remove from heat. The sauce will be thick and creamy. Season with salt and pepper to taste. Serve immediately.
   
   
   To prevent the sauce from solidifying, place the saucepan in a large container of warm water. If it separates, transfer a spoonful of sauce to a cold bowl and gradually whisk in the rest of the sauce, one spoon at a time. You can reheat it by gradually whisking in 2-3 tablespoons of hot liquid (water, cream, or broth).