Soy Chili Beurre Blanc

Soy Chili Beurre Blanc

Very simple sauce and perfect on seafood to give that French-Asian flair.

Ingredients:

• 1 pat butter
• 2 tbs minced shallots
• 1/4 dry white wine
• 1/4 cup rice wine vinegar
• 1/3 cup heavy cream
• 2.5 tsp low sodium soy sauce
• 2 tbs sweet chili sauce (Mae Ploy)
• 1/8 tsp white pepper
• 1 stick cold butter cut into 3/4 inch chunks

Method:

1. In a sauce pan add 1 pat of butter then shallots, sweat for one minute. Add vinegar and wine..bring to boil.
2. Reduce liquid until about 85% of it has evaporated, should be barely wet but not soupy.
3. Add cream, soy sauce and chili sauce, whisk well to combine.
4. Reduce to heat very low, add white pepper, then add 2 chunks of butter at a time whisking constantly after each addition until they are fully incorporated.
5. Be sure not to heat sauce past 135 degrees or it might break  :(
6. Adjust seasoning to taste..you may have to add salt.