James Peterson

Beurre Blanc

Preparation info
  • Makes 1 cup , or Enough for

    6 to 8

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

This basic beurre blanc can be flavored with herbs, spices, mushrooms, or other ingredients in the same way you flavor white sauces thickened with cream, flour, or egg yolks.

Ingredients

  • 2 shallots, minced
  • ½ cup dry white wine
  • ½ cup white wine vi

Method

In a small saucepan, combine the shallots, wine, and vinegar over medium heat. Simmer until only 2 to 3 tablespoons remain. Add the cream, simmer for 1 minute more, and add the butter all at once.

Raise the heat to high and whisk constantly until all the butter has melted. If the sauce start