This is a modern twist on a simple French classic beurre blanc or white butter sauce. In this variation, we are going to be using some cannabis butter, which not only adds a nice kick, but a subtle flavor as well.
While you would normally use white wine for this, we decided to go with some Champagne and a bit of citrus for a slight bite that stands out against the richness of the sauce.
The trick to this sauce is low heat and a lot of attention. Once you reduce the wine, shallots and lemon juice, you need to cut the heat down to low so that it’s just warm enough to melt