Recipe
SAUCE BEURRE BLANC
Makes 2 cups
Serve this sauce over broiled, poached and baked fish and shellfish.
Ingredients
- 1 cup dry white wine
1/3 cup white wine vinegar
2 tablespoons finely chopped shallots
2 1/4 cups heavy cream
3/4 pound butter, cut into cubes
to taste salt and pepper
lemon juice
Preparation
-
In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.
The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
Season with salt, white pepper and lemon juice.
main ingredients:
type of recipe:
sauce
cuisine:
France
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