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Beurre Blanc
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Brief Description
Versatile French sauce that works well with Salmon and other entrees
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Main Ingredient
Vinegar
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Category: Sauces and marinades
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Cuisine: French
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Adding the heavy cream stabilizes the sauce, allowing it to be stored in the refrigerator for up to 3 days, or in the freezer for at least a month. Consider making a Beurre Rouge by substituting red wine and red-wine vinegar for the white.
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Posted By: wsjrecipes
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Posted On: Mar 02, 2013
Number of Servings:
Ingredients:
- 3 - Shallots
- 1 cups - Dry White Wine
- 6 tablespoons - White Wine Vinegar
- 2 tablespoons - Heavy Cream
- 16 tablespoons - Unsalted Butter cold
- 1/4 teaspoons - Salt
- 1 pinchs - White Pepper
- - Lemon Juice to taste
Directions:
STEP ONE: Combine 3 shallots, finely minced, 1 cup dry white wine and 6 tablespoons white-wine vinegar in a nonreactive saucepan over high heat, bring to a rapid boil and reduce until almost dry, about 4 tablespoons.
STEP TWO: Add 2 tablespoons heavy cream to shallot-wine-vinegar reduction. Once liquid simmers, remove pan from heat.
STEP THREE: Off heat, whisk in 3 tablespoons cold unsalted butter, one at a time. Return pan to stove on lowest setting. Whisk in 13 tablespoons cold unsalted butter, one at a time, allowing each addition to melt into sauce before adding more. Remove pan from heat and whisk in ¼ teaspoon salt, large pinch white pepper and lemon juice to taste.
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