Beurre blanc sauce
Beurre Blanc Sauce recipe
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Recipe intro
Beurre blanc sauce is a classic French sauce known for its rich and velvety texture. It is made by emulsifying butter into a reduction of white wine, vinegar, and shallots, resulting in a luxurious and flavorful sauce. This versatile sauce pairs well with a variety of dishes, from seafood to vegetables and poultry. Its delicate balance of acidity and buttery goodness adds a touch of elegance to any meal.Keywords: French cuisine, butter sauce, white wine, shallots, emulsification.
Beurre blanc sauce details
- Ingredients:
- 2 shallots, minced
- 1 teaspoon oil
- 1/2 cup dry white wine or vermouth
- 1/2 cup whipping cream
- 1 cup unsalted butter
- Salt and pepper to taste
- 1 squeeze lemon juice, fresh
Saute shallots in oil. Add wine. Stir in cream and cook until mixture thickens and coats the back of a spoon (about 4 to 5 minutes). Reduce heat to low and gradually whisk in butter, making sure the mixture does not boil. Add salt, pepper, and lemon juice. Makes one cup. Preparation time: 30 minutes.
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