jglass
New member
I found a couple of recipes online for Beurre Blanc sauce.
Any tips before I try this recipe I found?
Basic Beurre Blanc
INGREDIENTS:
1 1/2 tablespoons chopped shallot
1 bay leaf
6 black peppercorns
1/4 cup white wine vinegar
2 tablespoons dry white wine
1/4 cup heavy cream
1 1/2 cups cold butter, cut into 1/2 inch pieces
DIRECTIONS:
1.Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan.
Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2.Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve
immediately.
Any tips before I try this recipe I found?
Basic Beurre Blanc
INGREDIENTS:
1 1/2 tablespoons chopped shallot
1 bay leaf
6 black peppercorns
1/4 cup white wine vinegar
2 tablespoons dry white wine
1/4 cup heavy cream
1 1/2 cups cold butter, cut into 1/2 inch pieces
DIRECTIONS:
1.Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan.
Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2.Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve
immediately.