BASIC BEURRE BLANC
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g
BEURRE BLANC
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
Steps:
- In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
- Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
- Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
LOBSTERS WITH BEURRE BLANC
Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.
Provided by Martha Stewart
Categories Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
- Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter, 1 tablespoon at a time, until thick and smooth. Remove from heat.
- Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
- Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.
RAYMOND BEURRE BLANC
Provided by Alton Brown
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
BEURRE BLANC SAUCE
Steps:
- Gather the ingredients.
- Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
- Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.
- Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.
- Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with kosher salt.
- Traditionally, the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 1 g, Cholesterol 108 mg, Fiber 0 g, Protein 0 g, SaturatedFat 25 g, Sodium 42 mg, Sugar 0 g, Fat 41 g, ServingSize 9 servings (2 oz each), UnsaturatedFat 0 g
CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE
Steps:
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.
BEURRE BLANC
Steps:
- Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately 3/4-cup. Add cream and reduce to approximately 2 1/2 cups, stirring occasionally. Add butter piece by piece, whisking continuously. Pass through a fine strainer and season with salt and pepper.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 32 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 20 grams, Sodium 243 milligrams, Sugar 3 grams, TransFat 1 gram
More about "buerre blanc recipes"
BEURRE BLANC RECIPE | EPICURIOUS
From epicurious.com
4.2/5 (18)Author Condé NastServings 1Total Time 20 mins
ALMOND ENCRUSTED FISH WITH (AN EASY) BEURRE BLANC SAUCE
From 100daysofrealfood.com
CLASSIC BEURRE BLANC RECIPE - LOS ANGELES TIMES
From latimes.com
LEMON BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST BEURRE BLANC RECIPE - HOW TO MAKE JULIA CHILD'S …
From food52.com
CLASSIC BEURRE BLANC - RECIPE - FINECOOKING
From finecooking.com
BEURRE BLANC RECIPE - CATHERINE BOSSé, GéRARD BOSSé
From foodandwine.com
BEURRE BLANC | BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE BEURRE BLANC - RICK STEIN | RICK STEIN
From shop.rickstein.com
BEURRE BLANC | AN EASY & CLASSIC FRENCH WHITE SAUCE
From fusioncraftiness.com
LEMON BEURRE BLANC SAUCE - AVERIE COOKS
From averiecooks.com
LEMON CAPER BUERRE BLANC RECIPE – WINE WEDNESDAY
From winewednesdaypodcast.com
MAKE BEURRE BLANC - LEITHS COOKERY SCHOOL
From leiths.com
BEURRE BLANC SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
THE MOST VERSATILE SAUCE OF ALL ~ BUERRE BLANC - LANDRY'S KITCHEN
From landryskitchen.com
BEURRE BLANC RECIPE: EASY BEURRE BLANC SAUCE RECIPE TO TRY
From fishforthought.co.uk
HOW TO MAKE BEURRE BLANC - SPEND WITH PENNIES
From spendwithpennies.com
EASY BEURRE BLANC RECIPE | WINE FOLLY
From winefolly.com
FRENCH BEURRE BLANC SAUCE RECIPE FOR THE HOME COOK
From snippetsofparis.com
CLASSIC BEURRE BLANC SAUCE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
HOW TO MAKE A BEURRE BLANC - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST SEARED HALIBUT WITH BEURRE BLANC SAUCE RECIPES | QUICK AND …
From foodnetwork.ca
BEURRE BLANC RECIPE : SBS FOOD
From sbs.com.au
EASY BEURRE BLANC SAUCE FOR FISH & SEAFOOD - SIMPLE. TASTY. GOOD.
From junedarville.com
BEURRE BLANC SAUCE RECIPE - PETITE GOURMETS
From petitegourmets.com
BEST BEURRE BLANC RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BUERRE BLANC SAUCE – LANDRY'S KITCHEN
From landryskitchen.com
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
BEURRE BLANC RECIPE (CLASSIC FRENCH BUTTER SAUCE) | KITCHN
From thekitchn.com
BEURRE BLANC SAUCE THAT MAKES FOOD TASTE AMAZING — GARLIC DELIGHT
From garlicdelight.com
BEURRE BLANC - CHEF'S PENCIL
From chefspencil.com
BUERRE BLANC REDUCTION RECIPE | MYRECIPES
From myrecipes.com
CLASSIC BEURRE BLANC RECIPE - PACIFIC WEST
From justcooked.com.au
HOW TO MAKE BEURRE BLANC - BBC FOOD
From bbc.co.uk
HOW TO MAKE BEURRE BLANC (BECAUSE EVERYTHING TASTES BETTER WITH …
From bonappetit.com
CITRUS BEURRE BLANC RECIPE | MYRECIPES
From myrecipes.com
BEURRE BLANC - FOODIE FORAY
From foodieforay.com
MODERN BEURRE BLANC RECIPE | CULINARYCRUSH
From culinarycrush.biz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #preparation #low-protein #very-low-carbs #eggs-dairy #dietary #low-sodium #low-carb #low-in-something
You'll also love