Vegan Beurre Blanc with White Wine

Mince the shallots finely.

Cube the cold vegan block butter into 1 cm pieces and return the cubes to the refrigerator until needed.

Combine the white wine, white wine vinegar, and minced shallots in a small heavy-bottomed saucepan over medium-high heat and bring to a boil.

Reduce the heat to medium and simmer until the liquid is reduced to approximately 2 tablespoons and the shallots look jammy and almost dry.

Reduce the heat to the lowest possible setting.

Add the chilled coconut cream and stir to combine with the reduction until the mixture is just steaming but not boiling.

Begin adding the ice-cold butter cubes two or three at a time, whisking constantly and vigorously in a circular motion, waiting until each addition is nearly fully emulsified before adding the next, until the sauce turns opaque, pale, and glossy — if it begins to look greasy or separated, lift the pan off the heat while continuing to whisk.

Once all the butter is incorporated, season with fine sea salt and white pepper, then taste and adjust acidity with a few drops of white wine vinegar if needed.

Pass the sauce through a fine-mesh sieve for a smooth finish, or leave the shallots in for a more rustic texture.

Scatter the chives over the top and serve immediately, keeping the sauce warm over the lowest heat or in a bain-marie — do not allow it to boil.