Lemongrass Beurre Blanc
1 C. white wine vinegar
2 medium shallots, peeled and minced
2 stalks lemongrass, thinly sliced
1 C. unsalted butter, cut into tablespoons
Salt and white pepper to taste
1/4 C. rice wine vinegar
1 C. white wine
3 T. heavy cream
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Combine both vinegars, wine, shallots and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few T. at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.