Beurre Blanc Author: Chef Peter Serves: 4 Ingredients 1 tablespoon Shallots (minced) 3 each Black Peppercorns (6-8) 4 fluid ounces Dry white wine 1 fluid ounce Lemon juice 1.5 fluid ounces Cider vinegar or white wine vinegar 4 fluid ounces Heavy cream (reduced by half) 12 ounces Unsalted butter (chilled, cut into cubes) 0.5 tablespoon