Chive Beurre Blanc

Chive Beurre Blanc translates into "white butter" it is a classic creamy butter sauce that is sinfully delicious.

2tbsp minced shallots
1/4 c dry white wine
3 tbsp champagne vinegar
1tsp lemon juice
6 whole black peppercorns
2 sprigs of fresh thyme
3/4 heavy cream
1 1/2 stick unsalted butter (cut into pieces and chilled)
1 tbsp chopped chives

Add the first 6 ingredients into a pan over medium heat and cook until the pan is nearly dry. 
Add heavy cream and cook until the sauce has thickened.
Remove the pan from heat and whisk in cold butter one piece at a time. Patience is key at this step as the sauce will break if the butter is added too quickly. This sauce is not recommended to be reheated so prepare right before guests come. 

Serve with grilled shrimp, chicken or a beautifully grilled steak. Change up the sauce with different wine and different herbs. 

Chive Beurre Blanc on the left and Horseradish Cocktail Sauce on the right. 
Buon Appetit!