Blazin Beurre Blanc

Another great mostly butter sauce this one is much easier to create and it pairs well with most white fish, salmon, shrimp, lobster, and much more it's best to make this right before its time for service because this sauce does not hold well

2 tablespoons shallots, finely minced
1/4 cup white wine or dry vermouth
1/4 cup freshly squeezed lemon juice or white wine vinegar or red wine for beurre rouge
4 ounces cold canna butter cut into small pieces about quarter size
Salt tt
White pepper tt (2 taste)

In a saucepan, combine shallots with the wine. Reduce till au sec (almost dry)and the lemon juice or vinegar and reduce till au sec. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, or "mount" with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break (it will look like a clumpy oil slick)
Strain the sauce through a fine mesh strainer and serve immediately

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