Beurre Blanc

1. Cook Aromatics

In a small pot, heat a tablespoon of butter over medium heat until melted. Add the minced shallot and a pinch of salt, stirring occasionally. Cook until the shallot is soft and translucent, which will take about 3-4 minutes. The shallots should not brown; if they start to, reduce the heat slightly.

2. Deglaze

Pour in the white wine to the pot with the shallots. Increase the heat to bring to a simmer and reduce until the wine is about 80% evaporated, leaving only the shallots behind. This concentrates the wine's flavor, adding depth to the sauce.

3. Emulsify

Turn the heat down to low. Whisk in the cold, diced butter a few pieces at a time, waiting until each addition is almost fully incorporated before adding more. Maintain a gentle heat to form a thick emulsion without letting the sauce boil, which can cause it to split. Continue until all the butter is incorporated and the sauce has a thick, creamy consistency. You want to avoid evaporating off too much water, which can cause the sauce to break, so keep the heat fairly low.

4. Finishing Touches

Remove the pot from the heat. Stir in the minced chives and add lemon juice to taste, adjusting the seasoning with salt and a little more lemon if needed. The fresh chives add a hint of onion flavor and vibrant color, while the lemon juice provides a bright, acidic counterpoint to the richness of the butter.