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Beurre Blanc
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(Recipe ID: 827)
Preparation time: 10 minutes; Cook time: 20 minutes
Source: Chef Joseph Lowery
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 Shallot or 1 Tablespoon Minced Green Onion
- 1/4 teaspoon White Pepper
- 1/4 cup Champagne Vinegar
- 1/4 cup Dry White Wine
- 1 cup Unsalted Margarine or Butter
- to Salt* *
Instructions
- Finely mince shallot or green onion and combine with white pepper, champagne vinegar and white wine.
- Place in a medium-sized non-aluminum saucepan and simmer until mixture has reduced to about 2 tablespoons.
- Meanwhile, cut margarine or butter into 1 tablespoon pieces.
- When reduction is ready, remove from heat and beat in butter pats, 1 or 2 at a time. Take care to stir in each addition thoroughly before adding more.
- When 1 stick of butter has been incorporated into sauce, place pan over low heat for 1 to 2 minutes and continue to whip in the butter pats. Work quickly, do not overheat, and the sauce should not separate. If necessary, remove from the heat to finish adding butter. Sauce should be thick and creamy. Salt to taste.
- Serve immediatly or hold in a warm place until serving time.
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