Beurre Blanc Sauce

Beurre Blanc Sauce Ingredients 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 Directions 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. [BACK]