Basic Beurre Blanc The Best Recipes

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Basic Beurre Blanc

"This wine and shallot reduction sauce mixed with butter is usually served with fish."

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 12M	Ready in : 35M

• 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.
• 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.

Notes :

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