Beurre Blanc

This sauce originates in France's Loire Valley. Traditionally, it is a reduction of white wine and/or vinegar with chopped shallots. Cold butter is then added slowly to the reduction over moderate heat as not to boil the sauce. It is essential to keep stirring the sauce at a moderate pace while adding the butter. The finished sauce should not be too thick and have a nice acidic bite to counter the richness of the butter.