This sauce is so simple, yet so much flavor explodes in your mouth when you eat it. Best with seafood and chicken, but i've had on top of a fillet and it was simply amazing.
I served it drizzled on top of skewered grilled shrimp, and ended up pouring over the sweet corn and the rice. YUMMMMMMM!!!!
The secret to a perfect beurre blanc is to cook the sauce on and off over the lowest setting on your stove. Always whisking the sauce and no letting the fat separate.
1/8 cup white wine vinegar
1/8 cup dry vermouth
1/2 tablespoon chopped shallots
1 tablespoon white pepper
8-10 tablespoons ice cold unsalted butter cut into 1 inch pieces
salt to taste
Heat vinegar and vermouth. Add shallots and pepper. Heat to a simmer. Move pan away from stove and add 2 pieces of butter, whisk until melted, add 2 more and whisk until completely melted. Bring pan over low heat and keep whisking as you add the rest of the butter, 2 pieces at a time. Remove from heat , and add salt to taste. If you want a citrus beurre blanc, add 1 tablespoon of fresh squeezed lemon juice and whisk until completely mixed. Run sauce thru a sieve and serve with your favorite seafood or poultry dish. To reheat, place bowl of butter over a small pot of simmering water, whisking until melted.