Apple Cider Butter

• 2 Tbs minced shallots
• 1 Tbs unsalted butter
• One 12 -oz bottle hard apple cider (1.75 cups)
• 2 Tbs heavy cream
• 3/4 cup (1.5 sticks) cold unsalted butter, cut into large dice
• Kosher salt and freshly ground black pepper

1. In a small saucepan over medium-high heat, sweat the shallots in the 1 tablespoon butter for 2 - 3 minutes. Add the hard cider, bring to a boil, and reduce by two thirds, 7 - 8 minutes. Add the heavy cream, bring to a boil, and reduce by half, about 4 minutes. Add the pieces of cold butter bit by bit, whisking constantly over medium high heat. The butter will emulsify, creating a thick, creamy sauce. Once all the butter has been incorporated, remove the pan from the heat. Season to taste with salt and pepper.

2. The best ways to keep this beurre blanc warm is to either place the container in a saucepan of hot (not simmering) water for half an hour or so, or pour it directly into a small Thermos and screw the cover on. The thermos method will keep the beurre blanc warm for an hour or more.