Salmon with Beurre Blanc

I saw Julie & Julia and there was a scene about beurre blanc and how yummy it was. So, I decided I'd give it a try. I just broiled the salmon with nothing on it for about 20 minutes, because it was a fat piece of King salmon. Then I served it with asparagus and spooned some beurre blanc over the plate. I made it for the first time last night; I cheated and used some cream to stablilize it, so that it wouldn't separate.

Buerre Blanc (enough for 2):
1 small shallot, chopped fine
1/2 c white wine
Splash of lemon juice
Splash of white wine vinegar
1 tsp heavy cream
7 tbsp cold unsalted butter, cubed
Salt and white pepper, to taste

Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper.