Le Beurre Blanc

White Butter

Method

This essentially French spécialité is simplicity itself to make, if one has very good and fresh butter. It is usually served with fish. ½ lb. of butter is melted on a slow fire, a little finely chopped shallot is added, a little vinegar, salt and pepper, and the butter is beaten with a wooden spoon continuously till it has completely melted and looks very white, when it is poured in a hot sauceboat and served at once.

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