Citrus beurre blanc

Beurre-blanc is a hard sauce to master, but once you get it, you’ll have one of the best sauces in the land!
1 large shallot-sliced
½ ts lemon zest
½ ts lime zest
½ ts orange zest
½ c white wine
¼ c lemon juice
¼ c orange juice
1 sprig of thyme
½ lb butter (room temperature)
½ c heavy cream

1. In a sauté pan on medium heat, coat pan with canola oil and add sliced shallot.
2. Sauté shallots until translucent, about 4 minutes.
3. Add citrus zest allow it to sauté for 1 minute, being careful not to burn the zest.
4. Deglaze pan with wine, add lemon and orange juice.
5. Simmer until mixture is reduced by half.
6. Add cream and reduce again. Reduce until a thick cream.
7. Turn heat to low.
8. Whisk in room temperature butter, don’t let the mixture boil as the fat will separate and your sauce will be garbage