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Beurre Blanc Sauce

Photo: J. Savage Gibson
Yield 3 cups


  • 1/4 cup dry white wine
  • 3 small shallots, chopped
  • 1 bay leaf
  • 1/4 cup reserved mashed pumpkin
  • 1 pint whipping cream
  • 1/2 cup butter or margarine, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Bring first 3 ingredients to a boil in a large saucepan; reduce heat, and simmer until reduced by half. Remove and discard bay leaf. Stir in mashed pumpkin.

  2. Process white wine mixture in a blender until smooth, stopping to scrape down sides. Return mixture to saucepan, and whisk in whipping cream. Cook sauce over medium heat, whisking occasionally, 5 minutes.

  3. Whisk in butter and remaining ingredients.