Recipe

Beurre Blanc Recipe

	Chefmeow / All my dishes 1 year, 12 months ago This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carey Estate in Rockwall, Texas in 1988. Prep:10m Cook:10m Servings:8	Chefmeow
	sauce shallots vinegar wine garlic ginger lime cream

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Ingredients

1/2 teaspoon shallots peeled and sliced

1/4 ounce white wine vinegar

1/4 ounce white wine

1/2 teaspoon chopped garlic

1/2 teaspoon pickled ginger diced

1 teaspoon key lime juice

5 black peppercorns

1/4 ounces heavy cream

2 ounces whole butter at room temperature

Splash of cold water

1/4 teaspoon chopped chives

Directions

In small saucepan heat shallots, vinegar, wine and whole peppercorns.

Reduce until sauce takes on a syrup consistency then remove from stove.

Strain through fine sieve into another pot.

Add splash of cold water and butter while whisking constantly.

When butter is incorporated add chives, ginger and garlic.

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Comments

whuebl 1 year, 12 months ago said:
Yum, looks like it would be great over braised or poached chicken or even fish?

jenniferbyrdez 1 year, 11 months ago said:
Or potatoes, steak, etc. Hi wheebel. Thanks Chef.

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