Beurre Blanc Sauce

Sauce Fanatic

1 medium shallot, finely chopped 1 bay leaf Freshly ground black pepper, to taste ¼ cup dry white wine 2 tablespoons freshly squeezed lemon juice ¼ cup heavy cream 1 ½ cups cold unsalted butter, cut into 16 pieces Kosher salt, to taste

Add the shallot, bay leaf, freshly ground black pepper, lemon juice, and wine to a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

Pour in the heavy cream and bring to a simmer; simmer until the cream has reduced by half.

Reduce heat to low, and rapidly whisk in the butter pieces, one at a time, until it has melted into the cream and thickened.