Beurre Blanc
User Reviews
4.9
207 reviews
Excellent
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Course
Condiments
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Cuisine
French
Beurre Blanc
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 bay leaves
- 1 cup white wine
- 3 whole peppercorns
- 2 French shallots
- 9 oz butter
- 1/8 cup fresh cream
Instructions
- Place the eschalot, bay leaves, peppercorns and the wine in a small saucepan and place on a low flame until only a bit of liquid is left and a slight glaze appears on the bottom of the pan (approx. an hour).
- Add the cream to the wine reduction and reduce further on very low heat.
- Turn the heat up on the wine/cream reduction for just a minute and then remove the saucepan from the heat all together.
- Using a wooden spoon, stir in butter cubes about 5 at a time. Do not add more until the others have completely melted (very important that you constantly stir at this stage).
- Add the remaining butters 5 at a time and strain the entire sauce through a fine sieve.
- If you are adding your own ingredients such as herbs, spices or juices, this is the point at which to add them.
- Taste for seasoning and serve or keep warm in a Bain Marie (sauce can not be used again once cooled, so time it well).
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
207 reviews
Excellent
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