Beurre blanc recipe
Created by Tony Bilson
- Cuisine: French
Ingredients50g shallots, chopped
150ml white wine
50ml white wine vinegar
1 sprig thyme
½ bay leaf
250g butter, cut into ½ cm cubes
PreparationPlace the shallots, white wine, white wine vinegar, thyme, bay leaf and peppercorns in a saucepan over high heat. Cook until the liquid reduces to 50ml (just enough liquid to cover the bottom of the saucepan). Add the cream and cook, stirring occasionally, until creamy.
Gradually add the butter, a few cubes at a time, whisking until the butter melts into the sauce.
Season to taste with salt.
Tip: The hotter the sauce when incorporating the butter, the higher temperature it can be kept at during service. If the butter is incorporated at low temperature, it will split easily.
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