RAYMOND BURRE BLANC
FrenchVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 1 each to 2 shallots, chopped fine
- 8 oz white wine
- 2 oz lemon juice
- 1 tbsp heavy cream
- 12 tbsp cold unsalted butter, cubed
Instructions
- 1
Salt and white pepper, to taste Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- 2
Add the cream to the reduction.
- 3
Once the liquid bubbles, reduce the heat to low.
- 4
Add the butter, one cube at a time, whisking first on the heat and then off the heat.
- 5
Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
- 6
Season with salt and white pepper.
- 7
Store beurre blanc in a thermos until ready to serve.
- 8
Yield: 4 servings
Tags
greekgood-eats