*  Exported from  MasterCook  *
 
                     Beurre Blanc (White Butter Sauce)
 
 Recipe By     : Travis Henderson II of Newport’s Seafood, Dallas,TX
 Serving Size  : 2    Preparation Time :0:20
 Categories    : French Dishes                    Sauces And Gravies
                 Continental Classics
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           heavy whipping cream
      1/8  cup           shallots -- minced
      1/2  cup           white wine
      1/8  cup           lemon juice
      1/4  pound         unsalted butter -- cut in small cubes
      1/2  tablespoon    salt
      1/4  tablespoon    white pepper
      1/8  cup           blond roux
 
 In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add 
 cream and salt and bring to a boil, then reduce heat. Watch it very closely 
 because it will boil over quickly. Add the blond roux and whisk well.
 
 Whisk in butter piece by piece until all is incorporated. Add lemon juice, 
 salt, and pepper. Keep warm in a bain marie.
 
 CHEF'S NOTE:
 When bringing cream to a boil, it MUST be watched. It will boil over very 
 rapidly.
 
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