Beurre blanc

February 4, 2004

MAKES 1 CUP

1/4 cup white wine vinegar

2 tablespoons freshly squeezed lemon juice

2 tablespoons dry white vermouth

1 tablespoon finely minced shallots

1/2 teaspoon salt

Æ teaspoon ground white pepper

1 cup (2 sticks) chilled butter, cut into 1/4-inch pieces

Place vinegar, lemon juice, vermouth, shallots, salt and pepper in a heavy, 6-cup saucepan. Bring mixture to a boil and cook until all but 1-1/2 tablespoons of the mixture remains. Remove saucepan from heat and, using a wire whisk, immediately beat in two pieces of the chilled butter. As butter softens and creams into the liquid, beat in another piece of chilled butter. Place pan over a very low heat and whisking constantly, continue adding successive pieces of butter as each previous piece has almost creamed into the sauce, until all the butter has been incorporated. The sauce will become thick and ivory-colored and will have the consistency of Hollandaise sauce. Remove from heat, adjust seasoning and serve immediately.

If not using at once, hold sauce in a double boiler over barely simmering water to keep warm. Do not reheat; if you do, the sauce will separate.

Winifred Gailen, Chicago

Nutrition facts per 2-tablespoon serving: 224 calories, 24 g fat, 15 g saturated fat, 66 mg cholesterol, 1 g carbohydrates, 0 g protein, 149 mg sodium, 0 g fiber