Ginger Beurre Blanc
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 16 (Makes about 1 cup)
Ingredients
½ cup Chardonnay 2 tablespoons white wine vinegar or rice wine vinegar1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1 tablespoon minced shallots ¼ cup heavy cream 12 tablespoons unsalted butter, room temperature, cut into ½-inch pieces½ teaspoon table salt Pinch cayenne pepper
Instructions
- Bring first 5 ingredients to boil; adjust heat to medium-high and reduce mixture by half, about 5 minutes. Add cream; reduce by half again, 2 to 3 minutes.
- Strain mixture through a fine sieve into a warm container. Add 2 pieces of butter, submerge immersion blender; blend until mixture is smooth. Continue adding butter, 1 piece at a time, until it has all been incorporated.
- Add salt and cayenne pepper; blend well. Taste and adjust the seasonings and serve. (Can store in a thermos bottle or over a pan of warm water up to 1 hour.)
Time
35 minutesYield
Serves 16 (Makes about 1 cup)Ingredients
½ cup Chardonnay
2 tablespoons white wine vinegar or rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon minced shallots
¼ cup heavy cream
12 tablespoons unsalted butter, room temperature, cut into ½-inch pieces
½ teaspoon table salt
Pinch cayenne pepper
Ingredients
½ cup Chardonnay
2 tablespoons white wine vinegar or rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon minced shallots
¼ cup heavy cream
12 tablespoons unsalted butter, room temperature, cut into ½-inch pieces
½ teaspoon table salt
Pinch cayenne pepper
Ingredients
½ cup Chardonnay
2 tablespoons white wine vinegar or rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon minced shallots
¼ cup heavy cream
12 tablespoons unsalted butter, room temperature, cut into ½-inch pieces
½ teaspoon table salt
Pinch cayenne pepper
Why This Recipe Works
For our best ginger beurre blanc recipe, we used an immersion blender to quickly and perfectly emulsify the ingredients.
Instructions
- Bring first 5 ingredients to boil; adjust heat to medium-high and reduce mixture by half, about 5 minutes. Add cream; reduce by half again, 2 to 3 minutes.
- Strain mixture through a fine sieve into a warm container. Add 2 pieces of butter, submerge immersion blender; blend until mixture is smooth. Continue adding butter, 1 piece at a time, until it has all been incorporated.
- Add salt and cayenne pepper; blend well. Taste and adjust the seasonings and serve. (Can store in a thermos bottle or over a pan of warm water up to 1 hour.)
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