Beurre Blanc

Directions

1Combine the wine, white wine vinegar, and shallots in a small, non-aluminum saucepan. Bring the mixture to a boil, lower, the heat, and cook the mixture until it is reduced to about 3 tablespoons.

2Quickly raise the heat to medium-high and bring the reduction to a boil.

3Remove the pan from the heat and whisk in the butter one piece at a time, allowing each piece to emulsify before whisking in the next. You may have to move the pan on and off the heat to keep the sauce hot enough to emulsify the butter but not so hot that the butter melts and becomes oily.

4When all the butter has been added, whisk the sauce until it is thick and creamy.

5Stir in the capers, and season with the salt and pepper.

6Keep the sauce warm in a thermos bottle.