Beurre Blanc with Lemon

Yield:     10 Liters

Ingredients:

7              Kg           Unsalted butter, cold and cubed (2.5 x 2.5 cm)

5              Liter       Heavy cream

0.5          Liter       White vinegar

0.5          Liter       Lemon juice, freshly squeezed

2,5          Liter       White wine

1              Kg           Shallots, minced

Salt & ground white pepper, to taste

Method of Preparation:

• In a heavy saucepan combine the shallots, white wine, fresh lemon juice and white vinegar.
• Simmer mixture gently until nearly all liquid has evaporated.
• Add the heavy cream and reduce by 1/3.
• Gradually whisk in the cold cubed butter over medium heat.
• Over high heat, whisk sauces until butter has bound and then remove from heat.
• Adjust the seasoning to taste with salt and white ground pepper.
• Strain trough a chinois.

Note:

Add a few drops of wine vinegar if sauce seems bland, or add more cold butter if sauce is too harsh or acidic.