White Butter Reduction Recipes

RAYMOND BEURRE BLANC

Raymond Beurre Blanc image

Provided by Alton Brown

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste

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.

WHITE BUTTER SAUCE: BEURRE BLANC

White Butter Sauce: Beurre Blanc image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 6

Ingredients

4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons finely minced shallots
Salt and white pepper
Salt and white pepper
2 sticks unsalted butter, chilled and cut into 16 pieces

Steps:

In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

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