The Savoy’s Beurre Blanc – White Butter Sauce

Compliments of Chantal and Jean Martini
(Wonderful with fish or shellfish)

4 oz. dry white wine
2 pinches of salt
2 oz. fresh shallots, chopped
4 pinches of white pepper
4 bay leaves
8 oz. Longmont Dairy Whipping Cream
8 whole black peppercorns
8 oz. unsalted butter
4 oz. clarified butter

Sweat the shallots, bay leaves, and black peppercorns in clarified butter, on low heat, until the shallots are tender. Add the white wine, increase to medium heat and reduce to half the liquid. Pour in the heavy cream and reduce liquid slightly, about 1/3rd, on medium heat.

Add the unsalted butter in small pieces, all at once. Bring to a boil and stir with a whisk until the butter is melted. Add salt and pepper. Strain the sauce in a non-plastic strainer. Serve right away. (If you want to keep it hot before dinner, put it in a water bath.)

For additional flavor, after the sauce is finished you may add finely chopped fresh basil, fresh dill or Dijon mustard.