Beurre Blanc

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* Exported from MasterCook *

 

Beurre Blanc

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 50

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vce:Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup white wine vinegar

OR champagne vinegar

1/3 cup dry white wine

2 tablespoons finely diced shallot

Salt and freshly milled white pepper

1/2 pound butter

cut into small pieces

 

MAKES ABOUT 1 CUP

 

Stir a spoonful of this classic French sauce into a vegetable ragout just

before serving or serve with asparagus.

 

Put the vinegar, wine, shallot, and 1/2 teaspoon salt in a small, heavy

saucepan and simmer until only 3 tablespoons remain. Remove from the heat

and cool until tepid. Return to very low heat and whisk in the butter

piece by piece until all is incorporated. Remove from the heat and season

with a little pepper. Strain (or not) and serve.

 

If you're making the sauce in advance or have leftover cold beurre blanc,

rewarm it by setting it over low heat and whisking until warm. If the

butter begins to melt and separate, it's because the heat is too

high. Pull the pan off the stove and continue whisking until it has cooled

and come back together. If this doesn't help, pour a little into a cold

bowl and start whisking in the remaining sauce gradually. The coolness

will help solidify the butter again.

 

Beurre Rouge: Use red wine vinegar and red wine in place of the white.

 

Beurre Blanc with Herbs: When the sauce is done stir in 2 to 3 tablespoons

finely cut chives, chopped basil, or tarragon.

 

 

 

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