Beurre Blanc

This classic French sauce, also known as “Beurre Nantais,” has it all. Not only is it rich and smooth, its butter base also makes it super decadent. When heated in a reduction of white wine, white wine vinegar and shallots, the butter turns into cream. The resulting velvety sauce pairs perfectly with fish and seafood. Have some left over? Keep it in the fridge for your next grilled dinner!