Buerre Blance Sauce

½ fl oz white wine

2 fl oz white wine vinegar

¾ tsp salt

¼ tsp white pepper

1/12 Tbs minced shallots

1 pound whole butter, chilled



Combine the white wine, white wine vinegar, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 Tbs of liquid remain. If more than 2 Tbs of liquid are allowed to remain the resulting sauce will be too thin. For a thicker sauce, reduce the mixture au sec.



Cut the butter into pieces approx 1 oz in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce btwn 100 degrees and 120 degrees. Once all the butter has been incorporated, remove the saucepan from the heat. Strain through a chinois and hold the sauce at a temperature between 100 degree and 130 degrees for service.