Beurre Blanc
By America's Test KitchenPublished on January 24, 2014
Time
20 minutes
Yield
Serves 4 to 6 (Makes about 2/3 cup)
Ingredients
3 tablespoons dry white wine 2 tablespoons white wine vinegar 1 small shallot, mincedPinch salt 1 tablespoon heavy cream 8 tablespoons unsalted butter, cut into 8 pieces and chilled
Instructions
- Bring wine, vinegar, shallot, and salt to boil in small, heavy-bottomed saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by two-thirds, about 5 minutes. Whisk in cream. Add butter, 1 piece at a time, whisking vigorously after each addition until butter is incorporated and forms thick, pale yellow sauce, 30 to 60 seconds. Remove pan from heat and serve.
Time
20 minutesYield
Serves 4 to 6 (Makes about 2/3 cup)Ingredients
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 small shallot, minced
Pinch salt
1 tablespoon heavy cream
8 tablespoons unsalted butter, cut into 8 pieces and chilled
Test Kitchen Techniques
Ingredients
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 small shallot, minced
Pinch salt
1 tablespoon heavy cream
8 tablespoons unsalted butter, cut into 8 pieces and chilled
Test Kitchen Techniques
Ingredients
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 small shallot, minced
Pinch salt
1 tablespoon heavy cream
8 tablespoons unsalted butter, cut into 8 pieces and chilled
Test Kitchen Techniques
Why This Recipe Works
This delicately flavored sauce is a good way to add richness to fish, shellfish, chicken, and vegetables. Like hollandaise, this butter-based sauce can easily get too hot and “break.” To prevent our sauce from breaking, we add cream to stabilize the emulsion and gradually introduce cold butter to the sauce to keep the temperature consistent.
Instructions
- Bring wine, vinegar, shallot, and salt to boil in small, heavy-bottomed saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by two-thirds, about 5 minutes. Whisk in cream. Add butter, 1 piece at a time, whisking vigorously after each addition until butter is incorporated and forms thick, pale yellow sauce, 30 to 60 seconds. Remove pan from heat and serve.
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