Lemon -Beurre Blanc Sauce
By á-48964
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Ingredients
- 1 cup dry white wine
- 1/2 cup chopped shallots
- 1 medium clove of garlic, chopped
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- 1 cup heavy cream
- 5 tablespoons butter
- 1 1/2 tablespoons fresh lemon juice
Details
Preparation
Step 1
In a sauce pan combine wine, shallots, garlic, bay leaf, and peppercorns. Place on stove over moderate heat. Bring to boil and reduce until 3/4 cups of liquid remain. About 7 minutes.
Reduce the heat to medium low, add cream and allow to cook until it reduces to 1 cup. About 6 minutes.
Using a fine mesh strainer, strain liquid. Place in a saucepan over low heat, whisk in butter one tablespoon at a time.
Remove from heat and add lemon juice. Adjust salt and pepper.
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