Prepare creamy Beurre Blanc to go along side your favorite seafood dish.
1/2 cup white wine
1/4 cup cider vinegar
1 large shallot, minced
3 tablespoons heavy cream
1/4 teaspoon kosher salt
Pinch of white pepper
1 cup cold unsalted butter, cut into pieces
How to Make It
Combine first 3 ingredients in a skillet over medium-high heat. Bring to a boil, reduce heat, and simmer 3 to 5 minutes or until liquid is reduced to about 2 tablespoons. Stir in cream, kosher salt, and white pepper; boil 1 minute.
Reduce heat to very low, and whisk in butter, a few pieces at a time. Strain, if desired. Serve with fish, chicken, or vegetables.