SAUCE BEURRE
BLANC
Makes 2 cups Serve this sauce over broiled, poached and
baked fish and shellfish.
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
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.
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