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Beurre Blanc

Yield about 1 cup


  • 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

How to Make It

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

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

  3. 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.

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