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I'm a guy who likes to cook, eat, and drink, but not necessarily in that order. This blog is nothing fancy; just my random thoughts about anything that can be baked, roasted, or fried. Enjoy!

Thursday, March 7, 2013

Classic French Sauce: Beurre Blanc

One of my goals (ok, New Year's resolutions) is to make the classic French sauces, starting with beurre blanc. Here's a recipe from this past Saturday's Wall Street Journal that looks good. It also has the benefit of using cream, which will stabilize the sauce, making it keep for a few days. I've not tried it yet, but will let you know how it turns out.
3 Shallots
1 cup dry white wine
6 tablespoons white-wine vinegar
2 tablespoons heavy cream
16 tablespoons (2 sticks)
¼ teaspoon salt
White Pepper
  1. Combine 3 shallots, finely minced, 1 cup dry white wine, and 6 tablespoons white-wine vinegar in a saucepan over high heat; bring to a rapid boil and reduce until almost dry, about 4 tablespoons.
  2. Add 2 tablespoons heavy cream to shallot-wine-vinegar reduction. Once liquid simmers, remove pan from heat.
  3. Off heat, whisk in 3 tablespoons cold unsalted butter, one at a time. Return pan to sorve on lowest setting. Whisk in 13 tablespoons cold unsalted butter, one at a time, allowing each addition to melt into sauce before adding more. Remove pay from heat and whisk in ¼ teaspoon salt, large pinch white pepper and lemon juice to taste.

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