Beurre Blanc recipe
information
add fresh chopped herbs, grated orange, lemon or lime zest to create a sauce that is sensational with grilled fish or chicken.
ingredients
1 shallot, finely chopped
5 tbsp fish, chicken or vegetable stock
5 tbsp dry white wine
1 tbsp white wine vinegar
100 g (4 oz) unsalted butter
salt and ground white pepper
squeeze of lemon juice
5 tbsp fish, chicken or vegetable stock
5 tbsp dry white wine
1 tbsp white wine vinegar
100 g (4 oz) unsalted butter
salt and ground white pepper
squeeze of lemon juice
method
1. Cook the shallot in a little piece of the butter until soft.
2. Add the stock, wine and vinegar, bring to the boil and simmer until it has reduced in quantity to about 3 - 4 tablespoons.
3. Keep the saucepan over the heat, but draw slightly to one side.
4. Using a continuous whisking action, whisk in a little piece of the butter at a time until all is incorporated and the sauce has thickened.
5. Do not allow the sauce to boil, but make sure that the sauce remains hot.
6. Season to taste with salt, pepper and lemon juice and serve.
7. Top tip: if the sauce separates, add a splash of cold water and continue whisking, it should re-emulsify.
2. Add the stock, wine and vinegar, bring to the boil and simmer until it has reduced in quantity to about 3 - 4 tablespoons.
3. Keep the saucepan over the heat, but draw slightly to one side.
4. Using a continuous whisking action, whisk in a little piece of the butter at a time until all is incorporated and the sauce has thickened.
5. Do not allow the sauce to boil, but make sure that the sauce remains hot.
6. Season to taste with salt, pepper and lemon juice and serve.
7. Top tip: if the sauce separates, add a splash of cold water and continue whisking, it should re-emulsify.
serving amount
serves: 4
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more information
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