One for the Table: Beurre blanc, the perfect sauce
2 tablespoons of minced garlic
1 bottle of a good white wine
2-3 bay leaves
1 stick of good butter
Salt, cracked black and white peppers
Juice and zest of a lemon (or two, to your taste)
Seasonal herbs, chopped (optional)
Chop the onion and brown the pieces in some good olive oil. Once it has caramelized, add the garlic and cook until tender. Deglaze the pan with the bottle of white wine and bring to a simmer. Reduce by a third...add bay leaves as well.
Once the wine sauce has reduced, add the butter in cubes, whisking each batch of cubes into the wine so it is thoroughly melted and incorporated into the sauce. Season with salt and pepper -- a teaspoon of each or to taste. Add the juice of the lemon and its zest, continuing to allow the sauce to simmer and reduce a bit more.
After this mixture has reduced by about a fourth, add any herbs you're using and remove from heat. Can be made to sauce, fish, chicken, pork or vegetables.
(James T. Farmer III blogs at All Things Farmer and is author of "A Time to Plant" and "Sip and Savor." One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com/.)
