Beurre Blanc
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup Shallots1/2 cup White wine2 tablespoons White vinegar4 tablespoons Heavy cream8 tablespoons Butter1 pinch kosher salt1 dash Black pepper
The lazy version:
Mince 1 shallow and throw it in a saute pan. Add 1/4 of a bottle of dry white wine. Bring that to a simmer and walk away. Let it simmer down to almost no liquid. (ok stir it every now and then) [enjoy that fragrance from the pan while you get the other stuff ready...]
Take heavy cream and swirl in enough to cover the bottom of the pan. (about 4 TBLS). Walk away. Let THAT simmer to reduce by half. (ok, stir again...)
Cut 8 pats of COLD butter (yeah, the stuff from the fridge!), adding them 2 at a time to the pan in four batches. Whisk until each batch of butter is done.
Total time? 5 to 9 minutes?
Spoon over any food you want to have a tangy buttery flavor.
Done.
I included a recipe from www.bigoven.com:
BEGIN QUOTE
Ingredients
1/4 cup Shallots
1/2 cup White wine
2 tablespoons White vinegar
4 tablespoons Heavy cream
8 tablespoons Butter
1 pinch kosher salt
1 dash Black pepper
1. Combine the finely chopped Shallots with the White Wine and Vinegar in a heavy-bottomed saucepan. Gently simmer the mixture until practically all the liquid has evaporated (reduced by 90%).
2. Add Heavy Cream. (Editor's note, this is where you can reduce the sauce to thicken it more if you would like)
3. Check the inside of the saucepan to make sure it has not browned, which would discolor the sauce. Wipe off any browning with a wet towel.
4. Cut the butter into 1-inch cubes, and add them to the shallot infusion. Whisk the sauce over medium heat until all the butter has been incorporated.
5. Adjust the seasoning. If the sauce seems flat, add wine vinegar, a few drops at a time. If the sauce tastes harsh or overly acidic, whisk in more butter.
6. Many chefs prefer to strain the beurre blanc, but for some dishes the minced shallots provide an appealing contrast to the pale sauce.
This recipe contains a small amount of heavy cream, which, although not essential, will help start the emulsion. A great deal of myth still surrounds the addition of the butter to the flavor base. Many authors insist that the butter be added in tiny increments, often as little as a tablespoon at a time, over low heat and imply that the sauce will break if the butter is added any faster. In fact, the butter can be cut into relatively large cubes (about one inch on each side) and added all at once over high heat. The keys are not to stop whisking and not to let the sauce boil. Seasoning should be added at the end.
HOLDING AND SAVING BEURRE BLANC: If held properly, beurre blanc prepared just before a restaurant service or lenghty meal will stay intact for several hours.. Leave it in the saucepan, covered in a warm area such as a warm oven, plate warmer, or on the back of the stove. If necessary, the saucepan can be placed in a pan of hot water. When beurre blanc is held for any length of time, it will begin to thicken and must be thinned periodically with heavy cream, water, court-bouillon, or another appropriate liquid. If it is not thinned and stirred approximately every thirty minutes, it is likely to break. Broken beurre blanc can be repaired by whisking it into several tablespoons of reduced heavy cream, but this can be done only once.
VARIATIONS: You can add Orange, Lemon, or Grapefruit zest with the shallots and a teaspoon of juice for a citrus sauce. Adding finely grated fresh Ginger Root will give it a spicy, oriental flavor.
END QUOTE
It can easily be taken to several other places by what you add to the front end of the simmer. But a white wine butter sauce has ALWAYS been yummy.
Hopefully this will encourage you all to experiment.
Any users? Any takers?
Number of Servings: 4
Recipe submitted by SparkPeople user ODIROM.
Mince 1 shallow and throw it in a saute pan. Add 1/4 of a bottle of dry white wine. Bring that to a simmer and walk away. Let it simmer down to almost no liquid. (ok stir it every now and then) [enjoy that fragrance from the pan while you get the other stuff ready...]
Take heavy cream and swirl in enough to cover the bottom of the pan. (about 4 TBLS). Walk away. Let THAT simmer to reduce by half. (ok, stir again...)
Cut 8 pats of COLD butter (yeah, the stuff from the fridge!), adding them 2 at a time to the pan in four batches. Whisk until each batch of butter is done.
Total time? 5 to 9 minutes?
Spoon over any food you want to have a tangy buttery flavor.
Done.
I included a recipe from www.bigoven.com:
BEGIN QUOTE
Ingredients
1/4 cup Shallots
1/2 cup White wine
2 tablespoons White vinegar
4 tablespoons Heavy cream
8 tablespoons Butter
1 pinch kosher salt
1 dash Black pepper
1. Combine the finely chopped Shallots with the White Wine and Vinegar in a heavy-bottomed saucepan. Gently simmer the mixture until practically all the liquid has evaporated (reduced by 90%).
2. Add Heavy Cream. (Editor's note, this is where you can reduce the sauce to thicken it more if you would like)
3. Check the inside of the saucepan to make sure it has not browned, which would discolor the sauce. Wipe off any browning with a wet towel.
4. Cut the butter into 1-inch cubes, and add them to the shallot infusion. Whisk the sauce over medium heat until all the butter has been incorporated.
5. Adjust the seasoning. If the sauce seems flat, add wine vinegar, a few drops at a time. If the sauce tastes harsh or overly acidic, whisk in more butter.
6. Many chefs prefer to strain the beurre blanc, but for some dishes the minced shallots provide an appealing contrast to the pale sauce.
This recipe contains a small amount of heavy cream, which, although not essential, will help start the emulsion. A great deal of myth still surrounds the addition of the butter to the flavor base. Many authors insist that the butter be added in tiny increments, often as little as a tablespoon at a time, over low heat and imply that the sauce will break if the butter is added any faster. In fact, the butter can be cut into relatively large cubes (about one inch on each side) and added all at once over high heat. The keys are not to stop whisking and not to let the sauce boil. Seasoning should be added at the end.
HOLDING AND SAVING BEURRE BLANC: If held properly, beurre blanc prepared just before a restaurant service or lenghty meal will stay intact for several hours.. Leave it in the saucepan, covered in a warm area such as a warm oven, plate warmer, or on the back of the stove. If necessary, the saucepan can be placed in a pan of hot water. When beurre blanc is held for any length of time, it will begin to thicken and must be thinned periodically with heavy cream, water, court-bouillon, or another appropriate liquid. If it is not thinned and stirred approximately every thirty minutes, it is likely to break. Broken beurre blanc can be repaired by whisking it into several tablespoons of reduced heavy cream, but this can be done only once.
VARIATIONS: You can add Orange, Lemon, or Grapefruit zest with the shallots and a teaspoon of juice for a citrus sauce. Adding finely grated fresh Ginger Root will give it a spicy, oriental flavor.
END QUOTE
It can easily be taken to several other places by what you add to the front end of the simmer. But a white wine butter sauce has ALWAYS been yummy.
Hopefully this will encourage you all to experiment.
Any users? Any takers?
Number of Servings: 4
Recipe submitted by SparkPeople user ODIROM.
Nutritional Info Amount Per Serving
- Calories: 175.7
- Total Fat: 16.4 g
- Cholesterol: 50.5 mg
- Sodium: 150.6 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.7 g
Member Reviews
-
WINELADY4
This recipe is very easy to make, and the vinegar give the finished sauce a really nice zing. It is not a thick sauce but a thinner one when finished. - 12/30/10
Reply from ODIROM (1/2/11)
If you reduce the sauce right after adding the cream and before adding the butter, it will result in a thicker sauce. The left overs can be put in the fridge and reheated at a later date.