Rosemary Beurre Blanc

Here's the suace for Thursday's recipe. It's great for light meats like chicken and pork.

3 tablespoons white wine

3 tablespoons white wine vinegar

1 1/2 tablespoons lemon juice

1 1/2 tablespoons minced shallots

1 1/2 tablespoons minced rosemary

1 1/2 tablespoons heavy cream

1 1/2 sticks butter, chilled, cut into 10 pieces

Salt, pepper and cayenne to taste

Place wine, vinegar. lemon juice, rosemary, and shallot in a small saucepan over medium-high heat. Bring to a boil and simmer briskly until reduced to 2 tablespoons, about 5 minutes. Reduce heat to medium-low and stir in cream. When mixture simmers, begin whisking in butter, 1 piece at a time, whisking continuously and adding more butter as each piece melts. This should take about 60 seconds, and yield a thick, pale yellow sauce. Strain, and add salt, pepper and cayenne to taste.

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Enjoy!!!

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