Beurre Blanc Sauce Recipe
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This classic butter sauce pairs nicely with fish, shellfish, asparagus, and poached eggs.
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3 ounces shallots, peeled and finely chopped
1/2 cup white wine vinegar
1/2 cup white wine
4 tablespoons heavy cream or other liquid replacement
1 pound butter, cut into 1 inch cubes
Salt and pepper to taste
In a heavy sauce pan combine shallots, white wine, and white wine vinegar.
Simmer mixture gently until nearly all liquid has evaporated.
Check saucepan to ensure that it has not browned. Browning will discolor the sauce. Wipe off browning with a wet towel.
Add heavy cream or liquid replacement. If cream is not being used, an equal amount of water or other liquid must be added to prevent sauce from becoming too thick.
Add prepared butter.
Over high heat, whisk sauce until butter has melted.
Season to taste.
Add a few drops of wine vinegar if sauce seems flat. Add butter if sauce is harsh or acidic.
half & half
dry white wine
fresh ground black pepper
fresh tarragon leaves
freshly squeezed lemon juice
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