Perfect with: fish, seafood and steamed vegetables
In a small saucepan, simmer the white wine, vinegar and shallot until only about 2 tablespoons of liquid remain. Reduce the heat to low and gradually whisk in the cold butter until the sauce is smooth and creamy. Season with salt and pepper and serve immediately.
Tip
The lemon, garlic and Cajun butters can be refrigerated for up to one week or frozen for several months. Beurre Blanc is best prepared fresh and served immediately.
