Wednesday, 11 January 2012

Sauces, Part II - Beurre Blanc

This is a Martha Stewart suggestion
for serving Beurre Blanc. I'm still too chicken
to try cooking lobster!
2 1/2 Tbsp white-wine vinegar
2 1/2 Tbsp dry white wine, vermouth, or lemon juice
1 Tbsp minced shallots or green onions
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. butter
1 cup unsalted butter, cut into 16 pieces and chilled

1) In a medium pot, boil the liquid, shallots, seasonings, and first amount of butter until reduced to a syrupy consistency - we're looking at about 1 1/2 Tbsp left.
2) Remove from heat and immediately beat in 2 pieces of butter. As the butter starts to disappear, add another piece.
3) Then set over very low heat, and continue adding successive pieces once each has almost dissolved. Immediately remove from heat after the last piece has gone, and adjust seasonings as desired.

Serving Suggestions:
This sauce is classically served with white fish, and maybe some potatoes or rice. I've had it on savoury crepes, as well as some pieces of panfried chicken - each were also divine. Make it once with one of these suggestions, and then decide for yourself what else you'd like to put it on!

No comments:

Post a Comment