Beurre blanc

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Cuisine: English

Main Ingredient: Butter

Category: Marinades and Sauce

Difficulty: 1/10

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recipe by Admin
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Beurre blanc

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1 tablespoonShallots minced
2 tablespoonsWhite wine vinegar
7 tablespoonsfresh squeezed lemon juice
7 tablespoonsDry vermouth
1/2 cupheavy cream
1 cupunsalted butter (2 sticks); chopped in cold 1 inch cubes
1 tablespoonKosher Salt
1 teaspoonWhite pepper


1Make the beurre blanc
2 1. Combine the vinegar, lemon juice, vermouth and shallot in a heavy stainless steel saucepan. Cook rapidly over high heat until the liquid has almost all evaporated, about 1 to 2 minutes.
3 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 aside until you are ready to serve the sauce.
4 3. Just before serving, place the sauce in the top of a double boiler over hot, not boiling water. Add the butter and salt and white pepper, whisk just until butter has melted. Serve immediately.
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