I have made this about four years ago, some of my past clients still talk about this dish. I thought I would share this with all my readers.
When I was writing a menu for a wine dinner I wanted to showcase not only this sauce, but also entertain the guest's palette with undertones of sweet white chocolate and counter balance the sweetness with a little heat from toasting cayenne. The result was not only pleasing to the eyes but it also brought the salmon to another level. I also paired the dish with root vegetables, like parsnips and celery, to tie in the earth tones of the wine as well as apply the bite from the veggies. And after a few trials and tweaking this is what came to be:
1 lb. unsalted butter, cut into 16 pieces
1 1/2 cup dry white wine ( only use what you would drink )
2 garlic cloves, roughly chopped
1 large shallot, roughly chopped
2 each bay leaves
2 tsp. cayenne powder
2 oz. white chocolate, good quality
Kosher salt and fresh ground white pepper
In a small skillet, gently toast the cayenne pepper over low heat for 5 minutes
In a medium sauce pot add the wine, garlic, shallot, and bay leaves. Simmer wine mixture until wine is reduced to about 1/4 cup.
Add toasted cayenne and adjust heat to low. This is very important when making buerre blancs, if the temperature is too high the sauce will break.
Begin whisk a piece of butter one at a time, adding a piece right before the other melts. When all butter has been added, then remove sauce from heat and stir in white chocolate, adjust seasoning with salt and pepper.
Serve immediately. The sauce is intended to be served right at plating time, and does not hold for very long unless you use a thermos, although this should not be an issue for home cooks. When this sauce is made for service there are a couple of tricks we use to preserve the large batch to last through service. If the sauce breaks, it can be saved with a little hot water vigorously whisked in.