Step by step recipe:
- 5 min.
- 20 min.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.
- Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.
- Only add more butter once the previous pieces have melted.
- 10 min.Continue until all the butter has been incorporated and you have a smooth sauce.
- 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.
Remarks:For a smoother sauce, you can finish the sauce by passing it through a fine strainer or sieve, to eliminate the bits of shallot, or use a blender.
And to drink?A dry white wine with a small acidity like Muscadet for example.
Source:Nicolas's BEP cookery textbook.
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