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Cilantro Beurre Blanc


1 cup white wine
1 cup white wine vinegar
1 tbsp. chopped shallots
1 tbsp. heavy cream
1 pound unsalted butter, cut into 8 cubes
¾ cup chopped cilantro

Put the wine, vinegar and shallots in a skillet and reduce the mixture over moderate heat until the liquid is completely gone and only the shallots remain. Whisk in the cream and softened butter, 1 cube at a time. Add the chopped cilantro. Serve the sauce hot, but do not allow it to boil.