Beurre Blanc Sauce

Beurre Blanc, based on a recipe by Alton Brown

 Ingredients:

1/4 cup yellow onion, finely minced

2 garlic cloves, finely minced

1 cup white wine, like a sauvignon blanc

1/4 cup lemon juice

1 T heavy cream

12 T butter, cold and cut into 12 pieces

Salt and white pepper to taste

Directions:  

Combine the onions, garlic, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction.  Once the liquid bubbles, reduce the heat to low.  Add the butter, one cube at a time, whisking first on the heat and then off the heat.  Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.  Season with salt and white pepper.  Serve.