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Beurre Blanc (meaning "white butter"),
this classic French sauce is composed of wine, vinegar and shallot
reduction into which chunks of cold butter are whisked until
the sauce is thick and smooth. It's excellent with poultry, seafood,
vegetables and eggs.
Beurre Blanc
- 1/4 cup white wine vinegar
- 1/4 cup fresh lemon juice
- 1 tablespoon minced shallots
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 12 ounces (1 1/4 cups) butter, chilled
and cut into pieces
- A squeeze of fresh lemon juice
- In a heavy saucepan, boil first 5 ingredients
until mixture is reduced to about 1 1/2 tablespoons. Remove from
heat
- Immediately beat in half the butter, until
it forms a creamy paste.
- Set saucepan over low heat and continue
beating in a piece of butter at a time just as the previous piece
is almost fully incorporated. The sauce should have the consistency
of a light hollandaise.
- Remove from heat, season to taste with
salt, pepper and a squeeze of lemon.
Makes about 1 1/4 cups.
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