Beurre Blanc

Name: Beurre Blanc
Yield: 1 cup
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; ½ cup heavy or whipping cream; Salt and ground white pepper, to taste; Salt and ground white pepper, to taste; 1½ tablespoons dry vermouth; 2 tablespoons white wine vinegar; ½ cup heavy or whipping cream; 1½ tablespoons fresh lemon juice; 1 tablespoon finely minced shallots

Preparation info

1 cup

Difficulty
Easy

Appears in

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
1½

Sauce
Gluten-free
Vegetarian

Method

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.
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.