Beurre Blanc Sauce
- 1/2 cup white wine
- 1/2 shallot, sliced or finely minced
- 2 sprigs thyme
- 5 whole peppercorns
- 1/2 lb butter, cold and cubed
Add all ingredients but the butter to a wide saucepan & reduce to sec. Cut butter into 1 Tbsp pieces. Once there’s almost no wine left in the pan, begin adding the butter, first one, then two, then four, then eight, whisking constantly in one continuous direction. When all the butter is incorporated, strain, season with salt if needed and hold in a warm spot until ready to serve.