I found this recipes on the Net for you and at the same time found a new site to add to TKL!

Happy Cooking,

Betsy

From:
Oregon Dungeness Crab Commission
http://www.ucinet.com/~dcrab/recipes.html

Beurre Blanc Sauce:

6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, cut into quarters
1 cup heavy cream
6 oz. cold, unsalted butter, cut into pieces
3 oz. cold butter, cut into pieces

Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon).

Reduce until the mixture is just 1-2 tablespoons and has the consistency of syrup.

Add the cream and reduce again until mixture is 3 to 4 tablespoons and very syrupy. Remove pan from heat.

Add butters, about 2 ounces at a time, stirring constantly and allowing each additional piece to melt in before adding
more. (If mixture cools too much, butter will not melt completely and you'll have to reheat slightly.)

Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use it.

NOTE: This sauce may be flavored with orange, lemon, spice, herbs, berry or fruit concentrates. These may be added at
the end or during the reduction of the cream.