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8 Beurre Blanc I
For the Cuisine Minceur version see No 35
Preparation info
- For
four
people - Difficulty
Easy
Appears in
Published 1986
Ingredients
½ glass ½ glass 2
Method
- Put the water, vinegar and finely-chopped shallots into the pan over a moderate heat. Reduce the mixture until it is the consistency of a moist purée. Allow to cool a little, letting the temperature fall to about 60°C/140°F.
- Gradually whisk in the cold butter, straight from the refrigerator, dropping it in, a little bit at a time. The mixture will become creamy
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Components
- Beurre Blanc I
Part of
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