Title: Beurre Blanc
Categories: Mexican
Yield: 2 Cups

1	c	White wine
1	c	White wine vinegar
1	tb	Chopped shallots
1	tb	Heavy cream
1	lb	Butter (4 sticks) cut into 8 cubes

Put the wine, vinegar, and shallots in a skillet and reduce the mixture over moderate heat until the liquid is completely gone and only the shallots remain. Whisk in the cream and softened butter, 1 cube at a time. Serve the sauce hot, but do not allow it to boil.

Variations

Ancho Chile Beurre Blanc add 1 tbs pure ancho chile powder serve with venison and wild boar

Basil Beurre Blanc add cup chopped basil serve with seafood

Chipotle Beurre Blanc add 2 tbs pured chipotle chile in adobo sauce serve with veal and mild-flavored game such as quail and rabbit

Chive Beurre Blanc add cup chopped chives serve with mild fish such as halibut and sea bass

Cilantro Beurre Blanc add cup chopped cilantro serve with seafood and tamales

Dill Beurre blanc add cup chopped dill serve with salmon

Italian Parsley Beurre Blanc add cup chopped flat-leaf parsley serve with mild fish such as halibut or sea bass

Jalapeo Beurre Blanc add cup jalapeo pepper, roasted, peeled, seeded, and diced serve with lobster and shrimp

Lime Beurre Blanc add juice and zest of 2 limes serve with chicken

Tarragon Beurre Blanc add cup chopped tarragon serve with chicken

Tomato Beurre Blanc add cup tomato, peeled, seeded and diced and 1 tbs tomato paste stir in cup chopped basil serve with basil pasta

Whole-Grain Mustard Beurre Blanc add cup whole-grain mustard serve with veal

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 268

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