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Julee Rosso, Sheila Lukins

Beurre Blanc

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Preparation info

  • 1 cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Beurre blanc is lovely with fish fillets and luscious on a plate topped with lightly steamed asparagus.

Ingredients

  • 1 tablespoon finely minced shallots
  • 2 tablespoons white wine vinegar
  • 1Β½

Method

  1. Combine the shallots, vinegar, vermouth, and lemon juice in a saucepan. Cook rapidly over high heat until the liquid has almost all evaporated, 1 to 2 minutes.
  2. Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1 to 2 minutes. Remove the pan from the heat and set it aside until you are ready to serve the sauce.
    3. <

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