Beurre Blanc sauce - the classic butter sauce from the Loire valley, France

Learn how to cook a genuine Beurre Blanc, the rich and creamy "white butter" sauce from Nantes, France, here to accompany poached salmon.
I hope you are inspired to try this traditional Beurre Blanc, cooked, as always, just like the locals!

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---- Ingredients (for 2 people)---
2 salmon fillets (150g each)
FOR THE COURT BOUILLON
an onion, finely sliced
half a stick of celery, finely sliced
a carrot, thinly sliced
a few peppercorns
a sprig of thyme and of parsley
a bay leaf
a strip of lemon peel
200 ml dry white wine
1 litre of water
a couple of pinches of salt
----FOR THE BEURRE BLANC---
a shallot, very finely chopped, almost a purée
50 ml white wine vinagre
100 ml dry white wine
200 g best quality butter
salt and white pepper

-----Procedure----
To prepare the court-bouillon (the poaching liquid), simmer aromatic ingredients with a couple of pinches of salt in the wine and water for about fifteen minutes. Strain out the solids.

To make the beurre blanc, put the chopped shallots into a saucepan with the wine and vinegar and cook gently until the liquid is all but dried up, no more than a tablespoon left. Over a very low heat, the butter is whisked in, a couple of lumps at a time, and each addition fully incorporated before the next is added. The sauce requires constant whisking. Keep the pan warm enough to melt the butter, but not so hot as to boil it which would cause the sauce to split. Check the seasoning, then strain out the shallots. The sauce is kept warm until ready to serve, and given a good whisk every few minutes. (If left to cool and then reheated it will split.)

Bring the court-bouillon to a simmer. Drop in the fish and poach it for five minutes depending on the thickness of the fillet. The fillets must cook very gently indeed, the liquid not even simmering but merely shuddering. Remove the fish and place on a paper towel. Cooked to perfection, the fish should just flake when pressed. Lightly season the fish, plate it, and spoon the warm sauce generously over and around it.

[cookerynation]

This is a fantastic video. My husband loves the narrative at the beginning. I am all about the sauce, which I will be trying. I am definitely inspired.