Braden Family Cookbook Chuck Braden
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BEURRE
BLANC SAUCE
Basic
1 TBSP. minced shallot 2 TBSP. white wine vinegar 1 cup dry white wine ½ cup whipping cream 1 ½ cups unsalted butter,
chilled, cut into 1-inch chunks ½ TSP. Kosher salt Pinch of white pepper Combine shallots, white wine
vinegar and white wine in a heavy sauce pan and reduce to a light syrup over
medium high heat. Almost all of the
liquid will be gone. Add whipping
cream and reduce by 60% over the same medium heat, being careful to not scorch
the mixture. Slowly add the butter,
whipping in the cubes over low heat. Add
salt and pepper. Strain sauce.
Makes 1 cup. |