Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

Ingredients

• 2 cups white wine
• 2 large shallots, minced
• 4 tablespoons chopped roasted garlic
• 1/2 cup cream or half-and-half
• 1 lb butter, cut into cubes and preferably at room temperature
• salt & freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh parsley

Directions

1. 1

   In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.

2. 2

   Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.

3. 3

   Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).

4. 4

   Do not allow the sauce to become either too hot or too cold or it will break.

5. 5

   Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.

6. 6

   Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!

7. 7

   Also, feel free to experiment with other herbs than listed above.