Beurre blanc is a pale, creamy sauce similar to hollandaise. To make beurre blanc, dice 75 g cold unsalted butter. Simmer 3 tablespoons white wine vinegar with 75 ml white wine or water in a small saucepan with a finely chopped shallot until the mixture has reduced to about 2 tablespoons of liquid. Add 1 tablespoon fresh cream if you like and bring to the boil. Reduce the heat and whisk in the butter pieces, one by one, until the sauce is thick, pale and creamy. The sauce may be served as it is or strained to remove the shallots. Beurre blanc marries well with chicken, egg, fish and vegetables.
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