Beurre Blanc

Preparation info
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    By Michel Guérard

    Published 1978

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    Main ingredients

    • 3 tablespoons water
    • 3 tablespoons wine vinegar
    • 2


    1. Put the water, wine vinegar and chopped shallot in a saucepan over a moderate heat. Bring to the boil and reduce for about 6 minutes until the mixture has a moist jam-like consistency. There should be about 2 tablespoons.
    2. Lower the heat under the saucepan and allow the mixture to cool slightly.
    3. Gradually add the butter, in little pieces, whisking ener