Beurre Blanc

U.S. Metric

Ingredients

Procedure

8 floz VA floz 1 oz

250 mL 50 mL

30 g

Dry white wine White wine vinegar Shallots, chopped

1. Combine the wine, vinegar, and shallots in a saucepan. Reduce until about 1 oz (30 mL) liquid remains.

1 lb to taste

500 g to taste

Cold butter Salt

Per 1 ounce:

Calories, 210; Protein, 0 g; Fat, 23 g (94% cal.); Cholesterol, 60 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 240 mg.

2. Cut the butter into small pieces.

3. Add the butter to the hot reduction. Set the pan over moderately high heat and whip vigorously. When the butter is nearly all melted and incorporated, remove from the heat and continue to whip until smooth.

4. Season to taste. The shallots may be left in the sauce or strained out.

5. Hold the sauce in a warm, not hot, place until served. Stir or whip it from time to time.

Variations_

Herbed Butter Sauce

Add your choice of chopped fresh herbs to the finished beurre blanc, or use an herbed compound butter instead of the plain raw butter to make beurre blanc.

Beurre Rouge (Red Butter Sauce)

Use dry red wine instead of white wine to make the reduction. For good color, use a young, bright red wine.

Continue reading here: Red Wine Butter Sauce for Fish

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