BEURRE BLANC
Steps:
- Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.
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.
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Servings 4Estimated Reading Time 40 secsCategory Sauces & CondimentsTotal Time 40 mins
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- Combine the shallots, white wine, and lemon juice in a 3-quart saucier set over high heat. Cook, whisking occasionally, until the mixture has reduced to about 3 tablespoons, 8 to 10 minutes.
- Add the butter, one cube at a time, whisking first on the heat and then off the heat. Whisk until each cube of butter has almost melted before adding another cube. 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, to taste. Store beurre blanc in a thermos until ready to serve.
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