Champagne Beurre Blanc

 A beurre blanc sauce is a fancy French way to say a white wine butter sauce. Instead of white wine I decided to be a bit more decadent and use champagne. When selecting the champagne use a cheap bottle for cooking and save a good bottle for drinking with this dish. This is great with lobster or any other shellfish. 

 

Ingredients:
1 cup champagne or prosecco
1 shallot, finely diced
2 tbsp. lemon juice
1 sprig fresh thyme
1/2 tsp. salt
1/2 tsp. pepper
4 tbsp. butter, cut into cubes, keep butter super cold until ready to use

 

Directions:

1. Add 1 tsp. of butter to a pan and cook shallots over medium low for about 2 minutes, until shallots are soft. Add champagne, lemon juice, thyme, salt, and pepper. Allow this to cook and reduce until there are about 2-3 tablespoons left. This step can be done up to 3 hours in advance but leave it out at room temp. 

2. To finish off sauce take stick of butter and cut into small cubes. Add 1-2 cubes at a time and stir into reduced sauce over low heat whisking continuously. Allow each addition to melt before adding the next one. Incorporate all butter then leave pan on the lowest setting to keep warm.