White Muscadine Wine Beurre Blanc

Photo by Jonathan Boncek

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4-6 servings

  • 1 cup white muscadine wine
  • 2 tablespoons diced onion
  • 1 tablespoon freshly chopped parsley plus more for garnish
  • ½ pound butter, very cold, cut into small cubes
  • Salt and white pepper to taste
  1. In a small saucepan, add wine, onion, and parsley.
  2. Cook at a low simmer until wine reduces to nearly dry, “au sec.”
  3. Remove pan from heat, lower heat to lowest setting, and let sit about 30 seconds.
  4. Add butter to pan, a few cubes at a time, whisking until all butter is melted. Then add a few more cubes and repeat. Note: if butter is melting too slowly, return to the low heat for a few seconds, but not too long or the sauce will break.
  5. When all butter is incorporated, add a pinch of salt and white pepper to taste. Note: strain sauce through a fine strainer for presentation, then add more freshly chopped parsley.
  6. Place sauce in a spot on stove away from direct heat but keep warm until ready to serve. Always let the food you are adding it to cool a minute before saucing or the beurre blanc will break.
  • from Chef Christian Froelich of Sanders Ridge Winery and Restaurant, Boonville, NC

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