BEURRE BLANC (White Butter Sauce)

Place the vinegar, wine and shallots in a small saucepan. Bring to a simmer over medium-low heat. Simmer until reduced to about 1-1/2 tablespoons. Reduce heat to low. Add the butter, 1 piece at a time, and whisk vigorously. When the first is incorporated, add the second and so on until all of the butter is whisked in. Work fast, but be patient and don't add too much at one time. The sauce should be thick and creamy. Add the salt and pepper. Use immediately or the butter might break down and separate.

Note: The classic sauce uses white pepper so that all is "white". I don't mind specks of black pepper in mine because I prefer the flavor. The choice is yours.

Variations: Lemon or lime juice can be substituted for the vinegar and, if desired, the wine. Or you could use stock in place of the wine. Add some herbs or spices to compliment the dish with which it is served. You can use minced onion or garlic instead of shallots. Some cream can be incorporated before whisking in the butter. As long as you follow the method, you may add or substitute to taste.