Beurre Blanc

Preparation info
    • Difficulty

      Easy

Appears in
My Best: Paul Bocuse

By Paul Bocuse

Published 2016

  • About

Ingredients

  • cup (200 g) salted butter
  • 2 shallots
  • 2

Method

Soften the butter to room temperature. Peel and chop the shallots. Place them in a saucepan with the vinegar and cook until the liquid has completely evaporated. Add the butter, little by little, stirring constantly, then whisk the mixture to make it foam. Add pepper to taste and serve.