Simple Way to Champagne Beurre Blanc

Basic Beurre Blanc

This shallot infused sauce is often served with simple poached fish and adds a great taste to what otherwise might be a bit bland.

Recipe Summary Basic Beurre Blanc

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Ingredients | Champagne Beurre Blanc

1 ½ tablespoons chopped shallot

1 bay leaf

6 black peppercorns

¼ cup white wine vinegar

2 tablespoons dry white wine

¼ cup heavy cream

1 ½ cups cold butter, cut into 1/2 inch pieces

Directions

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Info | Champagne Beurre Blanc

prep: 10 mins cook: 25 mins total: 35 mins Servings: 12 Yield: 1 3/4 cups

TAG : Basic Beurre Blanc

Side Dish, Sauces and Condiments Recipes, Sauce Recipes,