Beurre Blanc Sauce
(artichoke, seafood and other vegetable dishes)

1 French shallots, chopped
3 tablespoon white wine vinegar
7 oz. unsalted butter, cubed
lemon juice

1. Put the shallots, vinegar and 3 tablespoon water in a pan and bring to the boil. Reduce the heat and simmer until reduced to 2 tablespoons. Remove from the heat, strain into a clean pan and return to low heat.2. Whisk in the butter a few pieces at a time. The sauce will thicken as the butter is added until it is the same consistency as cream.  Season to taste with salt, pepper and lemon juice.

2 g. Carbohydrates

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