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Classic Buerre Blanc
By Rebecca Ets-Hokin
Makes about 1 cup, enough for 8-10 servings
- 2 medium shallots, peeled and finely chopped
- salt to taste
- 2 cups 2000 Hagafen Sauvignon Blanc
- 1/2 teaspoon ground white pepper
- 8 ounced unsalted butter, cut into 1" pieces
Put the shallots and the wine in a shall heavy sauce pan, and bring to a boil. Simmer until most of the wine has evaporated, and you are left with about 3 tablespoons. This takes about 20 to 30 minutes. Remove the pan from the heat, and whisk in 2 pieces of the butter, whisking until the butter has melted. Return the pan to a low heat, and whisk in two more pieces of butter until they melt. Now ermove the pan and whisk in two more pieces of butter. Repeat this pattern until all the butter is incorporated, and the sauce is thickened and emulsified. Reheat slowly, whisking constantly to serve. Serve this rich, indulgent sauce as an accompaniment to poached or boiled fish.
Rebecca Ets-Hokin writes the Joy of Jewish cooking feature for the Jewish Bulletin. She currently teaches Jewish Cooking Classes at a number of synagogues as well as an upcoming Passover class at Sur la Table in Berkeley. You can reach her at JoeRebecca@hotmail.com
