BEURRE BLANC SAUCE (DUPREE)

      Title: BEURRE BLANC SAUCE (DUPREE)
  Categories: Dupree
       Yield: 1 Servings
  
  
       2/3 c  lemon juice
         2    shallots -- peeled and
   :          chopped
         3    sticks butter, -- cut into
         1    inch
   :          Salt and white pepper
   
   Place the lemon juice and shallots in a saucepan and bring to the
   boil. Boil down until the liquid is reduced to 2 tablespoons, about 5
   minutes, depending on the size of the pan. Whisk the butter, piece by
   piece, into the sauce over low heat. Taste for seasoning and add salt
   and white pepper if necessary. Strain or not and serve warm. Makes
   1-1/2 cups
   
   Variations-- Substitute a favorite wine or rice vinegar, white or red
   wine, lime or orange juice.
   
   Substitute 2/3 cup beer for the lemon juice. Good with lobster or
   crab.
   
   Substitute 1 tablespoon finely-chopped garlic for the shallots.
   
   Use 1/4 cup fresh lemon juice plus 1/2 cup fresh or canned grapefruit
   juice. Good for fish.
   
   Before whisking in butter, add 2 tablespoons heavy cream and 1
   teaspoon curry powder. Good for scallops or shrimp.
   
   BEURRE ROUGE - substitute 1/2 cup red wine plus 2 tablespoons red wine
   vinegar. Whisk in 2 teaspoons tomato paste with the butter. To finish,
   whisk in 2 tablespoons chopped chivesand 1 tablespoon Dijon mustard.
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