basic beurre blanc

basic beurre blanc
  • 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



  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.

03/31/2017
basic beurre blanc, Sauces recipe PT15M PT1H 5 455 calories
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