Chef John's Beurre Blanc Recipe

Place wine lemon juice cream shallots and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75% 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted add a few more cubes whisking continuously so butter emulsifies into the wine/lemon juice mixture.

Continue to add butter a few cubes at a time until all of it has been incorporated and the sauce has a thick luxurious texture 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne if desired. Serve immediately.