Next time you plan a lobster dinner, make sure to make this delicious beurre blanc ("white butter") to go with it. The buttery white wine sauce is the perfect pairing to your favorite fish and seafood dishes as well as vegetables.
In a small stainless-steel saucepan (aluminum can react with the vinegar and cause curdling) combine the wine, shallot, and vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until almost all of the liquid has evaporated. Stir in the cream. Bring to boiling; boil about 1 minute to reduce the cream slightly. Reduce heat to medium-low.
Using a wire whisk, stir in the butter, one piece at a time, allowing each piece to melt before adding the next. Allow about 8 minutes. If desired, strain sauce. Season to taste with salt and white pepper. Serve over fish or vegetables.
Prepare as directed, except substitute lemon juice for the vinegar. If desired, garnish with lemon zest.
Prepare as directed, except whisk in 2 tsp. Dijon-style mustard before serving.