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Basic Beurre Blanc

SUBMITTED BY: Jay

"This wine and shallot reduction sauce mixed with butter is usually served with fish."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.5 star rating.
Read Reviews (4)
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
Original recipe yield 1 3/4 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 tablespoons chopped shallot
  • 1 bay leaf
  • 6 black peppercorns
  • 1/4 cup white wine vinegar
  • 2 tablespoons dry white wine
  • 1/4 cup heavy cream
  • 1 1/2 cups cold butter, cut into 1/2 inch pieces

DIRECTIONS

  1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by donna cuellar
This is a great recipe. We did add minced garlic to it and served it over poached... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by AmandaD
Excellent over grilled bacon-wrapped scallops! Super rich. This will impress any guest! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by Kelli GC
This was delicious. I served it with salmon and people were lapping it up. I threw in a bit... MORE


 
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Nutritional Information
Basic Beurre Blanc

Servings Per Recipe: 12

Amount Per Serving

Calories: 225

  • Total Fat: 24.9g
  • Cholesterol: 69mg
  • Sodium: 237mg
  • Total Carbs: 0.7g
  •     Dietary Fiber: 0.1g
  • Protein: 0.4g

VIEW DETAILED NUTRITION

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