Cannabis-Infused Beurre Blanc

Ingredients

  • cup White Wine (or Red Wine if you prefer Beurre Rouge)

  • Shallot, chopped

  • 2 sprigs thyme

  • 1 teaspoon whole White / Black Peppercorns

  • cup Heavy Cream

  • pound small diced Butter, room temperature

  • T.T. Kosher Salt, Pepper, Sugar, fresh lemon juice

Instructions

  1. Combine the wine, shallot, thyme, peppercorns together in pot and reduce of low heat until au sec.

  2. Add in heavy cream and reduce by half over low heat.

  3. Add in 1 handful of room temperature butter at a time to the reduced cream while whisking to form an emulsion.

  4. Continue the same process until all the butter is incorporated in and the sauce has properly emulsified.

  5. Taste, season, taste, season, continue until properly seasoned.

  6. Strain though a Chinois.