Boiled-Peanut Beurre Blanc
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
31
Spice
57
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Stir together the shallots, vinegar, and wine in a medium saucepan
2
Toss in the herb bouquet and peppercorns
3
Bring to a boil over medium-high heat and cook until the mixture reduces by half
4
Reduce the heat to low
5
Discard the bouquet and peppercorns
6
Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated
7
Whisk in the gremolata and boiled peanuts
8
Season with salt and pepper
9
Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath)
10
Stir together the shallots, vinegar, and wine in a medium saucepan
11
Toss in the herb bouquet and peppercorns
12
Bring to a boil over medium-high heat and cook until the mixture reduces by half
13
Reduce the heat to low
14
Discard the bouquet and peppercorns
15
Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated
16
Whisk in the gremolata and boiled peanuts
17
Season with salt and pepper
18
Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath)