Sherry Beurre Blanc
Beurre blanc is a classic French sauce. It normally uses white wine and butter, but I added a twist, using sherry wine and mushroom stock to give it an extra flavor. Try it with fish or seafood pasta. Beurre blanc is best enjoyed right after preparation, as it can separate or solidify if reheated. If needed, gently reheat the sauce over low heat, whisking constantly, to bring it back to a smooth consistency.
Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a pot over medium heat
Add <quantity>1</quantity> thinly sliced shallot. Sweat until it starts to soften but remains colorless, stirring occasionally
Add <quantity>1<unit>cup</unit></quantity> of white wine. Reduce it by half
Add <quantity>1<unit>cup</unit></quantity> of mushroom stock. Reduce it by half
Add <quantity>50<unit>ml</unit></quantity> of heavy cream to the reduced wine and mushroom stock. Bring to a boil, then reduce the heat to low
Add <quantity>250<unit>g</unit></quantity> of cold butter cut into small cubes. Add one cube at a time, whisking constantly. Don't let it boil again
Remove from the heat and pass the sauce through a sieve
Season with sherry wine, sherry vinegar, and salt to taste. The sherry beurre blanc is ready
Surprise your friends with this rich and earthy sauce. Enjoy!
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