Beurre blanc may sound like a cheffy sauce you'll only find on restaurant menus, but it isn't so snooty after all. "However marvelous its flavor," wrote Julia Child in Julia and Jacques Cooking at Home, "it is a butter sauce." <br /> <br />White wine is reduced with white wine vinegar and shallots (and some chefs add cream for a stable, smooth sauce), then a whole lot of butter is whisked in slowly, piece by piece, and the mixture is seasoned with lemon juice. <br /> <br />Use anywhere you'd like to drizzle a food with (or drown it in) better-tasting butter: on roasted or steamed vegetables, on shrimp or fish, on chicken, or, if you really are cheffy, on lobster or truffles.

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