This classic French sauce is made by reducing white wine vinegar with shallots, then emulsifying the reduction with cold butter. It is an elegant accompaniment to fish and boiled vegetables, and needs careful preparation over low heat.
Add the finely chopped shallot, white wine vinegar, and water to a small saucepan. Bring to a boil and cook until the liquid has almost completely evaporated.
Keep the heat very low and gradually add the cold butter cubes, whisking each until melted before adding more. The sauce will become a creamy emulsion.
If desired, strain out the shallot pieces and season with salt and black pepper. Serve the sauce immediately, while hot, with fish or boiled vegetables.
Allergen: contains dairy. Never let the sauce boil; high heat can split the butter and make the sauce look oily. Beurre blanc cannot be held; serve it immediately after preparing.
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