Classic Beurre Blanc
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Step 1 of 5
1 of 5
Combine the white wine, vinegar and shallots in a saucepan.
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What you are cooking with
- 150 ml Dry white wine
- 30 ml White wine or Champagne vinegar
- 2 each Shallots, very finely minced
- 250 g Cold unsalted butter, diced
- to taste Fine salt
- to taste White pepper