Beurre Blanc

1. In a small pot add shallots, white wine, and lemon juice.
2. Turn up the heat to medium and reduce until almost dry (FR: “au sec”).
3. Reduce the heat to low and drop in a handful of butter at a time, swirl to combine with a whisk as well as the pot to emulsify. Continue to add butter until desired thickness is reached.
4. Strain *optional* and serve immediately.

TIPS:
> If your beurre blanc looks like melted butter, your heat was too high or your butter was not cold enough. Keep the heat on low after simmering the liquids, and make sure to cube your butter then place it back in the fridge to ensure cold temp.
> If your beurre blanc is runny, you did not reduce the liquids enough before adding the butter.