Sauce beurre blanc - A chefdecuisine reciper chefdecuisine.com
Serve this sauce over broiled, poached and baked fish and shellfish.
Ingredients
- 1 cup dry white wine
- 1/3 cup white wine vinegar
- 2 tablespoons finely chopped shallots
- 2 1/4 cups heavy cream
- 3/4 pound butter, cut into cubes
- to taste salt and pepper
- lemon juice
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