Beurre blanc is a white wine butter sauce.
It is one of the basic sauces of French cuisine and is a perfect accompaniment to seafood.

The recipe is simple, and the key is to make the redaction and emulsify it.
If shallots are not available, onions can be substituted.
Please try making it!

Ingredients (about 150 cc of sauce)
1 shallot (or 40-50g onion)
30cc white wine vinegar
40cc white wine
100 g butter
Salt and white pepper to taste