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Beurre BlancThis means 'White Butter' in French and is a zippy, creamy wine sauce that goes perfectly with fish and seafood.
1 shallot, minced
1 cup dry white wine or dry sparkling wine
3 tbsp white wine vinegar, champagne vinegar or sherry vinegar
1/4 tsp pepper
3/4 cup cold butter, cubed
1 tbsp minced fresh tarragon or chives
In small saucepan, boil shallot, wine, vinegar and pepper until reduced to 2 tbsp, about 10 minutes.
Reduce heat to low. Being careful not to boil, whisk in 1 cube of butter at a time just until each is melted. Cover and set aside. You can set this aside for up to 1 hour. Use at room temperature or rewarm in bowl over saucepan of hot water, whisking often, just until nice and warm.
This sauce is perfect, as is, but if you would like to enrich the sauce further, you can add what is called a 'liaison', which is 1 raw egg yolk, whisked with 3 tbsp. of 35% cream until smooth. Whisk this into the finished sauce while it's still hot, just before serving. It will make it even more velvety.
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