Michel Guérard

8 Beurre Blanc I

For the Cuisine Minceur version see No 35

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About

Ingredients

  • ½ glass water
  • ½ glass wine vinegar
  • 2

Method

  1. 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.
  2. Gradually whisk in the cold butter, straight from the refrigerator, dropping it in, a little bit at a time. The mixture will become creamy