Beurre Blanc Sauce

4 things you may not have.

The method's theirs. Go give them the click.

Ingredients

1 small eschalot (, finely diced - aka French onion, US: shallot (Note 1))
1/4 cup white wine (, dry, not sweet or too woody (chardonnay is good) (Note 2))
2 tbsp white wine vinegar ((Note 3))
200g / 2 sticks unsalted butter (, cold, cut in small dice 1cm / 0.4" (keep in fridge until needed))
1/2 tsp cooking salt / kosher salt (, (or half for table salt, +50% for flakes))
2 tbsp thickened cream / heavy cream ((Note 4))

As published by RecipeTin Eats.

The steps live at recipetineats.com. We don't copy them: RecipeTin Eats wrote this recipe, and your visit supports them.