Harvest Johannis Berg Riesling Beurre Blanc
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Riesling||1⁄2 Cup (8 tbs) (Late Harvest Johannisberg)|
|Minced shallots||1 Tablespoon|
|Unsalted butter||8 Ounce, cut into pieces|
|Ground red pepper||1 Pinch|
Combine the vinegar, wine, and shallots in a small, heavy, nonaluminum saucepan and bring to a boil.
Continue boiling over high heat until the liquid has reduced to about 1 tablespoon, about 6 to 7 minutes.
Turn off the heat and whisk in about 2 tablespoons of butter, beating until the butter looks frothy and slightly opaque.
Add 2 more tablespoons of butter and whisk until it is completely incorporated and smooth.
Return the saucepan to low heat, and continue whisking in the remaining butter in small amounts, making sure to incorporate each piece before adding the next.
Add the red pepper and season to taste with salt and pepper.
The sauce should coat the back of a spoon.
It may be prepared 30 to 45 minutes ahead of time and kept warm over warm (not boiling) water.
Be sure to look at it occasionally, whisking to prevent separation.