Ingredients
-
1 1/2
-
1
-
6
-
1/4
-
2
-
1/4
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Basic Beurre Blanc Sauce,I found this recipe on another site. I LOVE this sauce. It’s perfect for fish (including shellfish), chicken, and even veal. I’m posting it for ZWT5 for France.,I found this recipe on another site. I LOVE this sauce. It’s perfect for fish (including shellfish), chicken, and even veal. I’m posting it for ZWT5 for France.
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Steps
|
1
Done
|
Place Shallot, Bay Leaf, Peppercorns, Vinegar, and Wine in a Saucepan. Bring to a Boil, Then Reduce Heat to Medium and Continue Simmering Until Only 2 Tablespoons of Liquid Remain. |
|
2
Done
|
Pour in Heavy Cream and Bring to a Simmer; Simmer Until the Cream Has Reduced by Half. Increase Heat to Medium-High, and Rapidly Whisk in the Butter, Piece, by Piece Until It Has Melted Into the Cream and Thickened It. Strain the Sauce Through a Mesh Strainer to Remove the Spices. Serve Immediately. |
