Beurre Nantais Herb Butter Sauce Food

BEURRE NANTAIS

Steps:

• Cut butter into small pieces and chill.
• In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.
• Add cream and simmer mixture until slightly thickened, about 2 minutes.
• Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).
• Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
• Season sauce with lemon juice and salt and pepper.
• Serve sauce immediately.

BEURRE NANTAIS (HERB BUTTER SAUCE)

Steps:

• Combine shallots, vinegar, quarter teaspoon pepper and water in 4-cup saucepan. Bring to boil and simmer until liquid is reduced by about half. If mixture becomes too dry, add a little more water.
• Cut butter into inch cubes. Add about a third to sauce, stirring vigorously, and cook over low heat. Do not let this sauce boil, or it will curdle. Continue adding butter, about a third at a time. Continue stirring until butter is melted. Beat constantly until butter sauce is piping hot.
• Remove from heat, and stir in the tarragon, chervil, parsley and lime or lemon juice, beating. Add salt and pepper to taste and serve immediately.

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE

Steps:

• In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
• Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
• Serve with fish or vegetables.

WHITE BUTTER SAUCE WITH CREAM BEURRE NANTAIS

Steps:

• Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.
• Serve sauce immediately.

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.