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Vanilla extract combined with white wine, butter and shallots create a delicate sauce with a slight kick from cayenne pepper. This recipe was created by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.
1/2 cup (1 stick) cold unsalted butter, cut in tablespoon-size pieces
2 large shallots, finely chopped (about 1/4 cup)
1 cup dry white wine
1 tablespoon Champagne vinegar
4 teaspoons McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick Gourmet™ Cayenne Pepper
1/4 teaspoon salt
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, cayenne 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.
Serving Suggestion: Chef Susser drizzles the Vanilla Beurre Blanc over Fennel Crusted Grouper for a very special presentation.
(Amount per serving)