Beurre Blanc
From chefmeow 17 years ago
- 10 minutes to make
- Serves 8
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.
Ingredients
- 1/2 teaspoon shallots peeled and sliced shopping list
- 1/4 ounce white wine vinegar shopping list
- 1/4 ounce white wine shopping list
- 1/2 teaspoon chopped garlic shopping list
- 1/2 teaspoon pickled ginger diced shopping list
- 1 teaspoon key lime juice shopping list
- 5 black peppercorns shopping list
- 1/4 ounces heavy cream shopping list
- 2 ounces whole butter at room temperature shopping list
- Splash of cold water shopping list
- 1/4 teaspoon chopped chives shopping list
How to make it
- 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.
People Who Like This Dish 7
- jenniferbyrdez Kenner, LA
- skunkbunnie Akron, OH
- mixedcultures North Miami, FL
- yakalom Riverside CA
- eclaires Chicago, IL
- whuebl Annapolis, MD
- clbacon Birmingham, AL
- chefmeow Garland, TX
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The Rating
Reviewed by 1 people-
Or potatoes, steak, etc. Hi wheebel. Thanks Chef.
jenniferbyrdez
in kenner loved it
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" It was excellent "