Macadamia Free Apple Cider Beurre Blanc

There is something undeniably luxurious about a classic French butter sauce, and this apple cider version takes that elegance somewhere warm and autumnal. Unfiltered apple cider and a splash of cider vinegar form the aromatic base, reduced down with shallot and fresh thyme until everything is concentrated and fragrant. From there, cold butter goes in cube by cube, whisked patiently over the lowest heat until the sauce turns silky, creamy, and just rich enough to make you want to lick the spoon. The result is bright and buttery with a gentle tang that pairs beautifully with fish, roasted poultry, or simply prepared vegetables. Every ingredient here is straightforward and nut-free by nature — no specialty swaps needed, no label-reading required. A scatter of fresh chives at the end adds a little color and a mild oniony lift that ties the whole thing together. It looks and tastes like something from a restaurant kitchen, but the technique is completely approachable once you trust the process.

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