Curry Beurre Blanc

This recipe is from Chef Craig Steinmetz.

FORMULA:

1 cup dry white wine

1/4 cup cream (optional)

1 medium shallot, minced

1/4 tsp. cracked lack pepper

2 tsp. curry powder

1 1/2 sticks butter

1/4 cup bunch parsley, finely chopped

PROCESS:

In a pan reduce wine, shallots and pepper to dry. Add 1/4 cup cream (optional). Whisk butter slowly a slice at a time over medium heat. Add curry and mix well.

Spoon sauce over chicken, shrimp, veggies, mussels, or whatever you prefer. Sprinkle with fresh chopped parsley.