Beurre Blanc

Recipe from

Oxmoor House


1 1/4 cups butter
1/4 cup red wine vinegar
1/4 cup vermouth
2 tablespoons lemon juice
2 tablespoons chopped shallots
1/2 teaspoon salt
1/4 teaspoon pepper


Cut butter into 14 equal portions. Set butter portions aside to soften.

Combine remaining ingredients in a small saucepan. Cook over high heat, stirring occasionally, until mixture is reduced to 1 1/2 tablespoons.

Add portions of butter, one at a time, to reduced cooking liquid, beating constantly with a wire whisk until butter melts and mixture turns white. Remove from heat. Serve immediately with baked or broiled fish.