Beurre Blanc Sauce is a classic French sauce that starts by simmering shallots in a mixture of white wine and vinegar until the pot is very nearly dry. Cream is then added to enrich the sauce. (It also aids in the emulsification, causing the wine mixture and butter to combine more easily, which means your sauce will come together quickly and stay rich and luxurious far longer that a sauce without it.) White pepper balances the sauce, giving it an aromatic oomph without the speckling that would come from using black pepper. Straining removes the pieces of shallot, as they’ve already lent all the savory notes they have to give. Feel free to leave them in if you’d like your sauce to have a little texture.
Options for additional flavors for the Beurre Blanc Sauce include adding fresh herbs, citrus juice and/or zest, capers, whole grain mustard, green or pink peppercorns.
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