Beurre Blanc (White Butter Sauce)
Recipe By : Travis Henderson II of Newport's Seafood, Dallas,TX
1 cup heavy whipping cream
1/8 cup shallots -- minced
1/2 cup white wine
1/8 cup lemon juice
1/4 pound unsalted butter -- cut in small cubes
1/2 tablespoon salt
1/4 tablespoon white pepper
1/8 cup blond roux
In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well.
Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.
CHEF'S NOTE:
When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.
Serving Ideas : Use with Scallops Newport (see recipe in this cookbook).
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