Lemon Herb Beurre Blanc
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced
1 T. heavy cream
1 cup cold unsalted butter, cut into tablespoons
1 T. fresh lemon juice
2 t. minced fresh thyme
2 t. minced fresh chives
2 t. minced fresh parsley
Salt and pepper to taste
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in lemon juice and herbs. Season with salt and pepper.