Ingredients

• 1 cup white wine​
• 2/3 cup heavy cream​
• 1/4 cup Monin Exotic Citrus Syrup​
• 1/4 cup lemon juice​
• 1 Tbsp. canola oil​
• 1 shallot, chopped​
• 2 garlic cloves, smashed​
• 1 stick (8 Tbsp.) cold butter​
• 1 oz caviar (optional)​

Glass: Culinary

Glass Size: 2 cups.

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 carefully mix in the caviar. Serve immediately or hold in a warm water bath, discard after 4 hours.​