Ingredients

• 1 cup white wine
• 2/3 cup heavy cream
• 1/3 cup Monin Lavender Lemon Syrup
• 1/4 cup lemon juice
• 1 Tbsp. canola oil
• 1 shallot, chopped
• 2 garlic cloves, smashed
• 1 stick (8 Tbsp.) cold butter

Glass: Culinary

Glass Size: 1 pint.

Instructions

1. In a medium sauce pot on medium heat, add the canola oil, shallot, garlic, and peppercorns and sweat until lightly colored (2-3 minutes).
2. Once lightly caramelized, add all other ingredients except for the syrup and butter and allow to come up to a simmer.
3. Continue to simmer until only about 1/2 cup of liquid remains in the pot. (5-7 minutes).
4. While waiting for the liquid to reduce, cut the butter into individual tablespoons.
5. Once the liquid is mostly reduced, remove from heat and add the butter and syrup and continuously whisk until the butter is fully melted.
6. Strain beurre blanc through a fine mesh sieve and serve immediately or hold in a warm water bath, discard after 4 hours.
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