|Preparation||Cooking||Start to finish|
|15 min.||20 min.||35 min.|
|1||Peel, rinse and chop 40 g shallot very finely.||5 min.|
|2||Pour 60 ml dry white wine and 40 ml white (spirit) vinegar into a saucepan on medium heat. Salt and pepper, then add the chopped shallot.
Bring to the boil and leave to reduce gently by 3/4, until very little liquid is left.
You can add 2 tablespoons liquid cream at this stage, which is not essential, but - apparently - this is the secret of a successful beurre blanc.
|3||Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.|
|4||Only add more butter once the previous pieces have melted.|
|5||Continue until all the butter has been incorporated and you have a smooth sauce.
|6||Beurre blanc can be kept hot for a few minutes at 50°C (122°F), but not too long.
Serve in a sauce boat or on the plates.
For 250 g : 2.37 €
|Butter: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Langoustine sabayon tart, Mushroom buckwheat pancakes, French-style peas, Leek and tuna loaf, ... All|
|Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Rabbit with mustard, Filet mignon with mustard and tarragon sauce, Tomato meat balls, Seafood sauerkraut, Potatoes with prawns, ... All|
|Shallot: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Like a Boursin with garlic and herbs, Spinach on toast with bechamel, Endives , Sea bass with coriander cream en papillote, ... All|
|White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare broccoli, How to prepare cabbage, How to prepare corn salad, Poached eggs, Pickled gherkins, ... All|
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