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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.
Sauce beurre blanc

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