Today really was a super day for us. We had an audition for teaching a dance program at Arts West School in Eagle, Idaho, a private school dedicated to the arts. They evidently liked our abilities and dance/teaching skills, because there will be a contract issued next week. The contract will run from January 2010 through May 2010. But then there was dinner. Wanted to celebrate in some small way. Thought about taking Robin out for Halibut Beurre Blanc,
but Andrae’s closed about a year ago, so I’m not sure anyone in Boise can make it now. Except ………ME!! And if you look left, you can see the results. (Just should have let it thicken a little more) But it really was good and the vegetable medley went well with it. The Chardonnay we had to go with it was “over the hill”, a 1998 Ravenswood. It is now in the vinegar jar. (We have a wine vinegar going) Oh well, can’t have everything. Cheers! Oh, But wait! Here is the recipe for the Beurre Blanc, Jerri. It’s really one of the classic sauces and one you should have. But just remember, this classic sauce is not for the “faint of heart” to prepare, it does take some practice. Temperatures are extremely important. Just keep that in mind.

Yield: ~1 cup
Recipe Source: Bob and Robin Young

Ingredients:
½ c White wine
½ c White wine vinegar
1 lg Shallot diced
4 Cloves, whole
1 Garlic clove, chopped
4 T French Tarragon, fresh and coarsely chopped
3 T Cream
¼ lbs Butter, cold

Procedure:
1). In a heavy 2-quart saucepan, combine vinegar, wine, shallots, cloves, garlic and tarragon leaves to make an infusion. Simmer over medium heat until the mixture is reduced to about ½ cup.
2). Add the cream and continue to simmer until reduced again to about ½ cup. Cream is added to make the sauce more stable and less likely to separate.
3). Strain to remove large pieces of the herbs. Reduce the heat to low. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130°F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together.
4).Season with salt and pepper. Serve immediately. Keep covered in a warm place for a few hours, if needed.

Serve warm with fish or vegetables, halibut and asparagus goes great with a Beurre Blanc.