Beurre Blanc Recipe
**Tips** When cooking your emulsion (shallot, lemon, peppercorns, and white wine), don't let all the liquid evaporate, if you do, your sauce will definately break. You want it mostly evaporated, not to dry, not too wet. A lot of people remove the pan from the heat to incorporate the butter, I leave the pan on full blast (in restaurants you don't have a lot of time to stand around and watch butter melt). Here is the way I make it for a small batch:
Beurre Blanc or Lemon Butter Sauce
1 Shallot, Chopped
3 Tbsp White Wine
1 Lemon, Cut off the pith & peel, then chop the lemon into segments, nothing fancy
1 Tbsp Whole Black PepperCorns
2 Sticks (8 oz.) Cold Unsalted Butter, cut into cubes
1 dash Hot Sauce
1 dash Worcestershire Sauce
Kosher Salt & Cayenne Pepper To Taste
Combine the Shallot, Wine, Lemon segments, and Peppercorns in a small saucepan. Bring to a boil. When the lemons break down and the liquid is almost evaporated, slowly start adding the butter. When the first amount of butter is almost melted, add more, do this until all of the butter is incorporated. Add the remaining ingredients. Strain.
* When I make this at home, I use it immediately. If it gets too hot, or too cold it will break. It's much easier to hold in a restaurant.
** If you must use Training Wheels, use about 1 Tablespoon which you will cook with your shallot, wine, lemons, and peppercorns. Try making it without it though, live on the wild side!