Raspberry Beurre Blanc

  • 1 shallot; minced
  • 8 oz white wine
  • 2 oz lemon juice
  • 1Tbsp heavy cream
  • 12 Tbsp cold unsalted butter; cubed
  • 1/2 pint raspberries, pressed through a sieve
  • Salt and white pepper; to taste

In a medium sauce pan over high heat combine shallots, white wine and lemon juice, and reduce to about 2 Tbsp. Add the cream to the reduction. Once the liquid starts to simmer reduce heat to low. Add the butter, one cube at a time, whisking first off the heat and then on the heat. Continue whisking butter into reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Whisk in raspberry juice. Season with salt and white pepper.