I found a couple of recipes online for Beurre Blanc sauce.
Any tips before I try this recipe I found?

Basic Beurre Blanc

INGREDIENTS:
1 1/2 tablespoons chopped shallot
1 bay leaf
6 black peppercorns
1/4 cup white wine vinegar
2 tablespoons dry white wine
1/4 cup heavy cream
1 1/2 cups cold butter, cut into 1/2 inch pieces

DIRECTIONS:
1.Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan.
Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2.Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve
immediately.

Let us know how that works out, Janie.

Most butter sauces work a little differently than that recipe. You do all the preliminary work, then remove the pan from the heat and add the butter, a piece at a time, whisking it in well.

for some recipes for beurre blanc the instructions call for lowering the heat, then adding the butter one piece at a time, whisking until melted - also - make sure that once the butter has all been added you remove the pan from the heat


BEURRE BLANC WITHOUT CREAM

(makes 1 cup)

1/4 cup finely chopped shallots
3 tablespoons white vinegar
2 tablespoons dry white wine
1/4 pound cold, unsalted butter
Salt and freshly ground pepper, preferably white, to taste


Combine the shallots, vinegar and wine in a saucepan and bring to the boil. Simmer until the liquid is reduced by about one half. Remove the saucepan from the heat.

Cut the butter into 1-inch cubes.

Return the saucepan to the heat and add the cubes of butter, a few at a time, stirring vigorously with a wire whisk. Continue adding the butter, beating constantly until the sauce is hot. Add salt and pepper.



Beurre Blanc au Moutarde


* 3/4 cup dry white wine
* 1/4 cup cider vinegar
* 6 white peppercorns,crushed
* 1 large shallot, very finely chopped
* 6 2-inch sprigs of fresh thyme
* 1 bay leaf
* 1/4 cup heavy cream
* 3/4 cup butter (1-1/2 sticks), chilled & cut into cubes
* 1 Tablespoons grainy mustard


1. Combine the wine, vinegar, peppercorns, shallot, thyme and bay leaf in a skillet (not nonstick) and simmer until almost dry.

2. Add the cream and cook until the mixture coats the back of a spoon.

3. Reduce the heat and add the butter a few pieces at a time, whisking continously.

4. Strain the sauce into a bowl. Add the mustard and season with some salt.

To serve:

Serve with salmon, chicken or pork.



Geneva Butter Sauce

A variation of the classic Beurre Blanc sauce that uses a reduction of red wine vinegar and red wine and is flavored with a bit of anchovy paste.


* 4 shallots, very finely chopped
* 2 Tablespoons red wine vinegar
* 1/2 cup water
* 1/2 cup dry red wine
* 2 Tablespoons chopped fresh parsley
* 1 Tablespoon chopped fresh tarragon
* 1 Tablespoon chopped fresh basil
* 1 Tablespoon chopped fresh chervil
* 1-1/2 teaspoons anchovy paste
* freshly ground pepper, to taste
* 3/4 cup unsalted butter


1. Mix all the ingredients in a saucepan, EXCEPT the butter.

2. Reduce over medium heat to 3 tablespoons.

3. Turn the heat down very low. Whisk in the butter tablespoon by tablespoon.

4. Strain into a warmed sauce boat.

To serve:

This is an excellent sauce for salmon.

Exactly what I needed Mama.
Thanks!

Enjoy dear! You'll make a fabulous sauce - I just know it!