Beurre blanc sauce recipe
- Cuisine: French
- Serves 2-3
Beurre Blanc sauce is one of the most delicious of French sauces. Step Two must be done just before serving.
1 large shallot, chopped or 1/2 medium white onion
1/4 cup dry white vinegar
1/4 cup dry white wine
1 tsp cracked pepper
1 tsp cream
100 g butter, cut into small cubes
Place shallots, vinegar, white wine and pepper in a small saucepan. Bring to a simmer and cook until almost all the liquid has evaporated.
Add the cream to the shallot purée and bring to the boil. Lower heat to a minimum and, using a whisk, incorporate the butter piece by piece. During this time the sauce must be whisked constantly. It should hold together and be creamy and smooth. Step Two should not be prepared too far in advance as the butter sauce does not reheat well.
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