Chris's BONUS Week Thirteen Recipe: Almost Beurre Blanc

This weekend I found myself the proud owner of a partial bottle of white wine and since there was no way I could finish it myself, I decided to make a wine sauce. Beurre blanc seemed unbelievably rich to me, but I found this recipe that I adapted.

Almost Beurre Blanc

Reconstitute

3 T Penzey's dried shallots in

2 T water for about 5 minutes, meanwhile, melt

1/4 c butter.

Add the shallots and cook 2 or 3 minutes until tender. Whisk in

1/2 c white wine

1/2 c milk

1/2 c chicken broth

1 T lemon juice

pinch salt

Simmer & reduce about half. Because I used milk instead of heavy cream, I also whisked in

2 heaping teaspoons cornstarch

to get the sauce to thicken.

Would I make this recipe again? I certainly would like to try it sometime with heavy cream instead of milk and see how well the sauce thickens. It would also be quite good, I think, with chopped fresh rosemary as called for in the original recipe.