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Beurre Blanc Sauce


1 bottle Riesling wine

1 large shallot - finely chopped

1 Tbsp balsamic mustard

Salt,pepper and a little sugar to taste

1/2 lb COLD butter


Combine the wine and shallot in a saucepan.

Bring to a boil and then reduce heat and simmer until it reduces to about 1/3 -1/2 cup.

Whisk in the COLD butter, small pieces at a time til smooth and glossy.

Incorporate each addition of butter well(Don't let the butter melt).

Stir in the balsamic mustard,salt,pepper and sugar to taste.

Serve warm with pork or beef.