 |
| BEURRE BLANC Sauce |
How to make BEURRE BLANC Sauce
BEURRE BLANC Sauce is a tangy, buttery emulsion that transforms any dish into something special prepared by reducing wine, vinegar, shallots, and herbs (if used) until it is nearly dry and also tastes velvety and rich but it's also slightly sweet and tangy as well. It pairs beautifully with fish and seafood
White Butter Sauce
Ingredients:
• 1/4 cup white wine
• 1/4 cup white wine vinegar
• 2 tbsp shallots, minced
• 1/2 cup cold butter, cubed
• Salt and white pepper to taste
Read also:
How to make Salsa Verde (Italian)
How to make Salsa Verde (Italian)
Preparation Instructions:
1. Simmer white wine, vinegar, and shallots in a small saucepan over medium heat until reduced to about 1–2 tablespoons.
2. Reduce heat to low. Whisk in cold butter cubes one at a time, allowing each to emulsify before adding the next.
3. Once smooth and creamy, season with salt and white pepper to taste. Serve immediately.
2. Reduce heat to low. Whisk in cold butter cubes one at a time, allowing each to emulsify before adding the next.
3. Once smooth and creamy, season with salt and white pepper to taste. Serve immediately.
Food Pairings:
• Grilled fish
• Lobster tails
• Steamed asparagus
• Grilled fish
• Lobster tails
• Steamed asparagus
#BeurreBlanc #FrenchSauce #ButterSauce #GourmetCooking #SeafoodSauce #ClassicFrench