Soy Beurre Blanc

COOK TIME: 40min
SERVES: About 1 cup


  • 2 tablespoons unsalted butter, plus 2 sticks, cut into small cubes and very cold
  • 1 shallot, sliced
  • 1 1/2 cups dry white wine
  • 1/2 cup seasoned rice vinegar
  • 2 teaspoons whole peppercorns
  • 1 tablespoon soy sauce


 Step 1
In a medium saucepan, melt 2 tablespoons butter over medium-low heat.
Add the shallots and cook until softened, 3 to 4 minutes. 
Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes.

 Step 2
Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan.
Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more. 
While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified.
Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy.

Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve.
Refrigerate leftovers.