Servings:Makes 1/2 cup or 8 (1-tablespoon) servin
Preparation Time:10 minutes
Cook Time:10 minutes
Vanilla extract combined with white wine, butter and shallots create a delicate sauce with a slight kick from red pepper. This recipe was created by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.

Vanilla Beurre Blanc
McCormick Gourmet

Melt 1 tablespoon of the butter in 2-quart saucepan on medium heat. Add shallots; sauté 5 minutes or until softened. Add wine, vinegar, vanilla, red pepper and salt. Bring to boil. Reduce heat to low; simmer about 15 minutes or until liquid is reduced by half.

Gradually whisk in remaining cold butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce. If necessary, move pan off the heat to keep it from getting too hot. Continue whisking in the butter until well blended. If desired, strain through a fine sieve. Keep warm until ready to serve

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.