Recipe: Annette: another Beurre Blanc Sauce

recipe. This is from _The Complete Book of Sauces_ by Sallie Y.
Williams.

Beurre blanc & the related "mounted butter" sauces (those that
gain volume from the emulsification process & the air that is
beaten in) can be stabilized from the beginning by adding a T.
of heavy cream to the reduced acid mixture (the lemon or vinegar
mixture which has been boiled with herbs) before beginning to
incorporate the butter.

If a "mounted butter" sauce separates, there is now way to save
it. Simply use the flavored butter in some other way.

Beurre Blanc

1/4 C white wine vinegar
1 tsp minced shallots
4 T (1/2 stick) cold butter, cut into 8 pieces
Salt & freshly ground pepper

In a small, heavy saucepan over high heat, boil the vinegar &
shallots together until only 2 T. of the liquid remain. Reduce
the heat to low & whisk in the butter a little at a time, taking
care not to allow the butter to overheat & melt. Remove the
saucepan from the heat from time to time, if necessary. The sauce
should be light & creamy. Season w/salt & pepper.

If you desire a smoother sauce, strain in through a fine sieve.
Serve warm, not hot. yield: about 2/3 C.