Beurre blanc

Julia Child. 7 steps

1/4 cup white wine vinegar   Boil until reduced to 1 1/2 tablespoons. Remove from heat.   Set over low heat and continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise. 1/4 cup lemon juice 1 tablespoon shallots finely chopped 1/4 teaspoon salt 1/8 teaspoon pepper 2 oz unsalted butter chill   Immediately beat in half the butter, until it forms a creamy paste. Beat in the rest. 10 oz unsalted butter salt and pepper   Remove from heat, season to taste lemon juice

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