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Receta Classic Beurre Blanc: White Butter Sauce
by Global Cookbook

Classic Beurre Blanc: White Butter Sauce
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Ingredientes

  • 1/3 c. champagne vinegar
  • 1/3 c. dry white wine
  • 2 x shallots finely minced
  • 1/2 x lemon juiced
  • 2 x bay leaves
  • 1/2 c. heavy cream
  • 1/2 lb unsalted butter - (2 sticks) cubed Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. minced chives

Direcciones

  1. In a heavy 2-qt saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 min till the mix is reduced to a wet paste, about 2 Tbsp.. Add in the cream and continue to simmer till reduced again to about 2 Tbsp.. Cream is added to make the sauce more stable and less likely to separate.
  2. Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should heat without the sauce getting too warm, producing a creamy emulsified sauce. Don't let the sauce go over 130 degrees, where it will separate. If the sauce starts to break, remove from heat, add in 2 ice cubes and whisk till it cools down and comes back together. Season with salt and pepper, mix in the chives, and serve immediately. Keep covered in a hot place for a few hrs, if needed.
  3. Serve with fish or possibly vegetables.
  4. This recipe yields 1 c..
  5. Yield: 1 c.