This is a very old traditional sauce recipe for buerre blanc. Use this sauce on grilled fish, poultry or chops.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 2 cups
- 2 cups butter cut into about 10 pieces
- 1/4 cup onion, finely chopped
- 1/4 cup white wine
- 1/4 cup white wine vinegar
Put onion, vinegar and wine in a saucepan and bring to a boil. Reduce to about 2 tablespoons. Stir constantly. Reduce heat to medium and begin adding butter, one piece at a time, stirring constantly. Allow each piece of butter to melt before adding the next. The sauce will be thick and creamy by the time you are finished adding the butter. Serve immediately. You can add flavor to the sauce by adding 2 tablespoons of your favorite herb to the mixture before you add the butter.