Beurre Blanc
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Ingredients
Serves: 12
- 1 1/2 tablespoons chopped shallot
- 1 bay leaf
- 6 black peppercorns
- 4 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 4 tablespoons double cream
- 350g cold butter, cut into 1cm pieces
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Place shallot, bay leaf, peppercorns, vinegar and wine in a saucepan. Bring to the boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
- Pour in double cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high and rapidly whisk in the butter, piece by piece until it has melted into the cream and thickened it. Pour the sauce through a mesh sieve to remove the spices. Serve immediately.
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Reviews & ratings
Average global rating:
(34)
Reviews in English (26)
At last an uncomplicated recipe for a delicious sauce. Well done. - 25 Sep 2014
Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though. - 15 Oct 2008 (Review from Allrecipes US | Canada)
Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure you whisk - A LOT! I'll be saving this one! - 12 Feb 2010 (Review from Allrecipes US | Canada)
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