Beurre Blanc

Ingredients

• 1 cup dry white wine
• 1/4 cup shallots, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 1 cup whipping cream
• 5 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 7 minutes. Stir in cream; simmer 3 more minutes or until reduced to 1 cup.
2. Strain sauce into a bowl, discarding solids. Return sauce to saucepan; place pan over low heat. Add butter, 1 tablespoon at a time, whisking just until melted. Remove from heat; whisk in lemon juice and chives. Stir in salt and pepper. Serve warm.