A classic Beurre Blanc sauce, enhanced with the smokiness of smoked butter. This sauce is rich and acidic, making it an excellent complement to a variety of dishes including vegetables, fish, chicken, and pork.
1: Place the butter on a heat-proof plate and smoke it at 165°F for 20 minutes. Afterward, store the butter in the refrigerator to set.
2: In a pot on medium heat, combine wine, lemon, shallot, peppercorns, dill, and bay leaf. Reduce the wine by 2/3 and then slowly whisk in the butter, one or two pieces at a time.
3: Once the butter has melted 90% of the way, add another butter but do not let the sauce come up to a boil.
4: Strain the sauce and season with salt.
