This white butter sauce is used as a complement to enhance a variety of dishes– including steamed vegetables or grilled tofu.
Prep time: 10 mins
Cook time: 15 mins
Make the Beurre Blanc
Sauté shallots with one cube of butter until translucent.
Add thyme and deglaze pan with wine and lemon juice, reserving a small amount. Cook for 8 minutes or until reduced by half.
Lower heat, and begin adding butter a little bit at a time while whisking continuously, until sauce thickens. Use reserved wine or lemon juice to thin sauce as needed.
Remove pan from heat and strain sauce through a fine mesh sieve.
Finish with lemon zest, finely chopped chives, and salt and pepper to taste.