Basic Beurre Blanc
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 tbsps
Shallot (chopped)1
Bay Leaf1 cup
White Wine Vinegar2 tbsps
White Wine (dry)1 cup
Heavy CreamDirections:
1
Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan
2
Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain
3
Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half
4
Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it
5
Strain the sauce through a mesh strainer to remove the spices
6
Serve immediately