A common sauce all of us use, especially us southern girls. It's a white butter sauce and often a key component in many dishes we prepare. This is the classic, French version. Good on fish, seafood and beef. Often garnished with parsley, a fine mico-green, coarse ground black pepper, grated lemon rind, or a cajun spice mix like Tony Chachere Creole Seasoning to name a few ideas.
1Beurre blanc means "white butter." We need:
Heat the Beurre Blanc Ingredients in a saucepan we're going to add the wine, vinegar and shallots. Over medium heat bring that to a low simmer and reduce it down by about 75-80%. Don't walk away from it because it will burn quickly, so watch it reduce, until it gets down to this. Turn the heat off.