Peppercorn Beurre Blanc Sauce Recipe 455

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.

PEPPERCORN BEURRE BLANC SAUCE RECIPE - (4.5/5)

Steps:

• Instructions 1.In a heavy skillet, bring the wine, lemon juice and shallots to a boil and reduce the mixture until the wine has almost evaporated - only a couple of spoonfuls remain. 2.At this point, add in the cream. As soon as the cream start bubbling, take the pan off the heat and toss in 2 cubes of butter (about 2 Tbls worth) 3.Stir the butter into the cream/wine mixture, letting it melt gently, stirring constantly. If the butter stops melting well, you can touch the pan back on the heat for another 10 or 20 seconds, and again remove from the heating elements (see the video for a good demonstration). Overheating the butter can lead to the butter 'separating' and to a greasy sauce, which is not what you want here. 4.Keep whisking in the butter until it had all incorporated, and then season with salt and pepper to taste. For a finer sauce, strain out the shallots (I don't generally bother). 5.This sauce needs to be used right away or kept warm on a double boiler, it cannot be reheated. Once you get the hang of this it is a very easy and quick sauce to make and with as much butter as you've added to it - you know it's going to taste pretty sinful! Beurre blanc goes well with most fish and seafood, as well as vegetables like asparagus, broccoli and snow peas.

CHEF JOHN'S BEURRE BLANC

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.

ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE

Steps:

• In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
• Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
• Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
• Do not allow the sauce to become either too hot or too cold or it will break.
• Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
• Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
• Also, feel free to experiment with other herbs than listed above.

BEURRE BLANC

Steps:

• Reduce the vinegar, wine, shallots, salt and pepper in a saucepan over medium heat to 1/4 cup mixture of solids and liquids.
• Cool the mixture to 140°F
• Place the saucepan with the reduced shallot/wine mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
• Strain the sauce into a sauceboat and serve immediately.