Beurre Blanc For Lamb Spirals

Recipe Ingredients

2		Shallots - chopped
1 tablespoon	15ml	Cream
1/4 lb	113g / 4oz	Butter
1 cup	237ml	White wine
1		Salt - to taste
1		White pepper - to taste
1		Cayenne pepper - to taste

Recipe Instructions

Sweat shallots in butter, add white wine, a pinch each of salt, white pepper, and cayenne pepper. Reduce.

Add cream. Reduce. Whisk in butter over medium heat. Strain and keep warm.

Source:
Bill Hufferd of DC3 Restaurant, Santa Monica, CA

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