Beurre Blanc

Ingredients

• 1.3 cups butter 
• 2 tablespoons juice of lemon 
• 0.3 teaspoon pepper 
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 
• 2 tablespoons shallots chopped
• 0.3 cup vermouth 

Equipment

• sauce pan
• whisk

Directions

1. Cut butter into 14 equal portions. Set butter portions aside to soften.
2. Combine remaining ingredients in a small saucepan. Cook over high heat, stirring occasionally, until mixture is reduced to 1 1/2 tablespoons.
3. Add portions of butter, one at a time, to reduced cooking liquid, beating constantly with a wire whisk until butter melts and mixture turns white.
4. Remove from heat.
5. Serve immediately with baked or broiled fish.