Beurre Blanc Recipe
- Put in a small saucepan the white wine, the vinegar and the shallot. Simmer slowly until it reduces to the consistency of a thin syrup -- about 5 minutes.
- Ensure that the heat is very low. Then, start adding the butter a tablespoon at a time. Put the first tablespoon in. Allow it about 1 minute to melt slowly, and when it's almost melted you can stir or whisk the rest in. Repeat for the remaining 15 tablespoons of butter.
- You may or may not wish when finished to strain out the shallot; both options are valid. You can season to taste with salt and pepper if desired.
There are a total of 50 Weight Watchers PointsPlus® in this recipe. For this reason, we’ve suggested a modest serving size be a tablespoon — a drizzle.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.