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  • Citrus beurre blanc recipe

Citrus beurre blanc recipe

Posted on Apr 8th, 2018
by Matthew
Categories:
  • Recipes

Citrus Beurre Blanc recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Citrus beurre blanc recipe. Read more below.
Citrus beurre blanc recipe, recipe Rating: 4.6
Number of votes:92
Ingredients:
1 cup dry white wine
Juice of 1/2 lemon (3 tablespoons)
1 shallot, minced (3 tablespoons)
1/4 cup heavy cream
1 cup chilled unsalted butter, cut into 16 chunks
Salt to taste

Instructions:

Combine the wine, lemon juice and shallot in a small saucepan. Simmer until the mixture is reduced to 1 tablespoon. Add the heavy cream and simmer until reduced by half. Remove from heat and add 1 piece of butter at a time while whisking constantly. You may need to return the saucepan to heat in order to incorporate all the butter. Be careful not to get sauce too hot or it will break. Strain sauce through a fine mesh sieve. Season with salt. Makes 1-1/2 cups.

Serve over fish Salmon Fillet

Note: This sauce can be made ahead and kept warm in a thermal container.

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Reference: Citrus beurre blanc recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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