MORTON'S BEURRE BLANC SAUCE

Steps:

• 1. In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring. 2. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half. 3. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added. Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side. Notes: Buerre Blanc is a delicious, classic sauce. You can varry the flavor easily by adding a bit of Lemon Juice or Orange Juice to the base/wine phase of creating this sauce. Finish it with the zest. When -mounting- the butter, the butter must be very cold and it helps to have the butter cut up. As you are whisking (and it's constant) you would do well to move the pan on and off the heat, keeping the sauce "finger hot". To make a really stable sauce, one can pre-reduce the cream and then chill, resembling something like Noxema Cold-Cream. One can also fill a vacuum thermos (very clean, no coffee residue) with very hot water, then pour out the water and pour the sauce into it, holding the sauce at the corect temerature. If the sauce does -break- (seperate)... you can resuce the efforts by using a hand-prep blender or, you can add mustard (a natural emulsifier) and still have a very tasty sauce.