Beurre Blanc

also called white butter sauce · butter sauce

The table

1/2 cup(120 mL)dry white winereduce to 2 Tbssimmerwhisk in cold butterseason and strain
1/4 cup(60 mL)white wine vinegar
2 Tbs(minced)shallot
1/2 tsp(cracked)white peppercorns
2 Tbs(30 mL)heavy cream
1 cup(225 g; cut in cubes)cold unsalted butter
1/2 tspkosher salt
1 tspfresh lemon juice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

1reduce to 2 Tbs

2simmer

goes in with what step 1 made

3whisk in cold butter

goes in with what step 2 made

4season and strain

goes in with what step 3 made

Cooking it

Not one step here is timed, so there is no clock to keep — only the order things happen in.

Tap a step when it is done; the next one lights up.

The clock

This one never puts a number on anything — not one of its 4 steps is timed, so how long it takes is honestly unknown. The recipe itself says 25 min altogether, but it does not say where that time goes.

  1. reduce to 2 Tbs

    not timedfrom the start

  2. simmer

    not timedfrom the start

  3. whisk in cold butter

    not timedfrom the start

  4. season and strain

    not timedfrom the start

See how it is written
>> title: Beurre Blanc
>> category: Sauces & Gravies
>> tags: butter, wine, french, fish, stovetop
>> counters: Pizzeria
>> aka: white butter sauce, butter sauce
>> servings: 4
>> time: 25 min
>> step.1: reduce to 2 Tbs
>> step.2: simmer
>> step.3: whisk in cold butter
>> step.4: season and strain

Reduce @dry white wine{1/2%cup}(120 mL), @white wine vinegar{1/4%cup}(60 mL), @shallot{2%Tbs}(minced), and @white peppercorns{1/2%tsp}(cracked) to about 2 Tbs.

Simmer @heavy cream{2%Tbs}(30 mL) into @&(~1)reduction{}.

Whisk @cold unsalted butter{1%cup}(225 g; cut in cubes) into @&(~1)base{} a few cubes at a time, off and on low heat, never letting it boil.

Season @&(~1)sauce{} with @kosher salt{1/2%tsp} and @fresh lemon juice{1%tsp}, then strain.