Beurre blanc is the perfect sauce to accompany seafood dishes. This French butter sauce is not considered a mother sauce and ...

To get the most flavor and depth, there's one step that you absolutely can't skip, and that's reducing the wine before you start making the sauce. Learning how to make a reduction out of your red or ...

Strain the peppercorns and the bay leaf from this reduction. Allow to cool. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a ...