Beurre Blanc
10 minutes
2
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to about 2 tablespoons. (Avoid using aluminum or copper pans as these will react with the acid and make you sauce look dirty and taste metallic. It will however clean your pan up a treat.)
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.
- Add the butter, one cube at a time, whisking first on the heat and then off the heat.
- Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
- Season with salt and white pepper.
- It is best to serve this sauce straight away as it does not reheat very well. It is possible however to store in a thermos until ready to serve.
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Serves: 2
Ingredients:
- 225ml Dry White Wine
- 180g Chilled Unsalted Butter (cubed)
- 60g Shallots (finely chopped)
- 50ml Lemon Juice
- 1 tbsp Double Cream
- Salt and White Pepper (for seasoning)
