cateory: preparation_method
Beurre Blanc
Reviews: 198
Ingredients:
- 2 tablespoons minced shallot
- 1/3 cup white wine vinegar or rice vinegar
- 1/3 cup dry white wine
- Salt and freshly ground black pepper
- 8 tablespoons (1 stick) cold butter, cut into bits
- Light and easy, beurre blanc is essentially béarnaise without
egg and is brilliant over any simply cooked fish or
vegetable. Make sure the butter is cold.
How to make
Beurre Blanc
Beurre Blanc
- Combine the shallot, vinegar, and wine in a small saucepan over medium heat. Sprinkle with salt and pepper and cook, stirring occasionally, until reduced to a couple of tablespoons, about 5 minutes. Cool for 2 minutes.
- Turn the heat as low as possible and whisk in the butter a bit at a time. As each piece is incorporated, add the next. When the sauce is creamy and smooth, and all the butter is incorporated, you’re done. Serve immediately; this sauce will not keep.
Comments for
Beurre Blanc
Beurre Blanc
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