Here's my version of Buerre Blanc Sauce, which is just a fancy way to say tangy butter sauce. It literally means "white butter" in French.
This sauce especially delicious over vegetables, pan-roasted chicken, fish, and shellfish.
Buerre Blanc Sauce
makes 1/4 cup
cooking time: about 10 minutes
1 stick of unsalted butter, cut into 1/2 inch cubes
1/4 cup dry white wine
1/4 cup white wine vinegar
1 shallot, peeled and minced
1 tablespoon Italian parsley, chopped
salt and freshly ground pepper (white pepper is traditional)
Place the shallot in a medium saucepan with the white wine and vinegar. While gently stirring, cook over medium heat until reduced to about two tablespoons (about 6 minutes). Reduce the heat to low and allow the mixture to cool a little bit.
With the burner on low heat, add a few cubes of butter at a time and whisk them into
the shallot/wine/vinegar reduction. Each batch of butter
cubes should be pretty much emulsified before adding the next batch.