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Beurre Blanc

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Ingredients

  • 3 sticks cold unsalted butter (24 tbsp.),
  • cut into chunks
  • 1 ⁄4 cup dry white wine
  • 1 ⁄4 cup white wine vinegar
  • 1 tbsp. minced shallots
  • 1 ⁄4 tsp. kosher salt
  • Pinch of white pepper
  • 1 ⁄2 tsp. fresh lemon juice

Details

Preparation

Step 1

1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated. (There should be about 1 1⁄2 tbsp. liquid left. If reduced too far, add 1 tbsp. water to remoisten.)

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.

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