BEURRE BLANC SAUCE (BUTTER SAUCE) WITH CHAMPAGNE

CHAMPAGNE BEURRE BLANC, shown left on Wild King (Chinook) salmon

Ingredients:

1 medium shallot, minced

1/2 cup sparkling white wine, dry

1 cup oven braised leeks

1-2 cups butter, unsalted, cubed, iced cold

Method:

Places shallots and wine in a small sauté pan and heat to a simmer; continue cooking until you have reduced the sparkling wine by half, approximately 10 minutes.  Add the leeks and heat through.  Just before removing from the stove, bring to a boil.   Remove to a blender while hot.  Place blender on medium with lid securely fashioned; as the mixture blends, carefully remove the lid and begin to add the butter in small amounts.  You may not need it all.  You decide the final consistency you desire.  NOTE-the thinner you make the mixture the less stable it becomes.  Adjust seasoning with sea salt as needed and serve immediately.  Final mixture will be room temperature.