Beurre Blanc
By tulawdog
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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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