Beurre blanc is a typical French sauce that goes perfectly with fish and seafood dishes. Originally hailing from Nantes, this sauce is flavored with shallot and white wine. It’s easy to master thanks to this simple recipe.
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Pour the vinegar into a saucepan.
Add the shallots and bring to a boil. Reduce until no liquid remains.
Deglaze with the white wine.
Cut the room-temperature butter into cubes.
Incorporate half of the butter, whisking well to emulsify.
Add the rest of the butter and whisk well to combine.
Remove from the heat and strain the sauce through a chinois.
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