Recipe
Additional info: Makes 2 cups
SAUCE BEURRE BLANC
Serves: 8
Preparation time: 15 minutes If they like it, it serves 8 otherwise
Cooking time: 15 minutes
Totaltime: 30 minutes Additional info: Makes 2 cups
Serve this sauce over broiled, poached and baked fish and shellfish.
Ingredients
- 1 cup dry white wine
- 1/3 cup white wine vinegar
- 2 tablespoons finely chopped shallots
- 2 1/4 cups heavy cream
- 3/4 pound butter, cut into cubes
- to taste salt and pepper
- lemon juice
Preparation
-
In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.
The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
Season with salt, white pepper and lemon juice.
main ingredients:
type of recipe:
sauce
cuisine:
France
specific recipes:
Chef-recipe
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Red wine sauce
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Poached pears with spiced caramel sauce
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Pan-seared cod fillets in white wine and tamato basil sauce
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Baked salmon steaks with apricot-horseradish sauce
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