Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SAUCE BEURRE BLANC

Makes 2 cups

Serve this sauce over broiled, poached and baked fish and shellfish.

Ingredients

  • 1 cup dry white wine
    1/3 cup white wine vinegar
    2 tablespoons finely chopped shallots
    2 1/4 cups heavy cream
    3/4 pound butter, cut into cubes
    to taste salt and pepper
    lemon juice

Preparation

  • In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.
    The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
    Season with salt, white pepper and lemon juice.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Sauce beurre blanc

Add Comment

* Required information
1000
Enter the fifth word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Winter food carousel

Spring   | Summer   | Fall