They consider it "cheating" because adding cream helps you create a more stable base to emulsify in cold butter cubes. I do not understand how this is a problem, unless cream somehow ruined the taste of the sauce, but it did not, and one could say that actually improves. I also think it makes for a more beautiful color.
cream or not, technology is not at all difficult. Once your wine / mixed acid reduced by about 75%, turn your low heat and whisk the butter a few cubes at a time. It really is. Moreover, you can use one pan for this. I used a frying pan because it is easier to film, but it does make the process a little more risky.
You can change the type of vinegar, or go to lemon juice; and shallots can be switched to garlic, or finely chopped onion. Chives are good in this area, but many other herbs will work as tarragon; or chervil, if you're sexy. No matter how you say, or what ingredients you use in, I really hope you give this recipe a try sauce easier soon. Enjoy
Note: Yes, I can see that is a sauce splashed spot on the lens during the final scenes. These things will happen. Just pretend it's not there. Thank you.
Ingredients for 4 servings Beurre Blanc:
1/2 cup white wine
2 tablespoons of lemon juice or white wine vinegar, champagne vinegar infused herb vinegar, etc.
shallots 2 teaspoons finely chopped
2 tablespoons heavy cream soup
4 ounces of cold unsalted butter (1/2 cup or 1 stick), cut into inch cubes
