Peppercorn Beurre Blanc Sauce Recipe 455 Food

PEPPERCORN BEURRE BLANC SAUCE RECIPE - (4.5/5)

Steps:

• Instructions 1.In a heavy skillet, bring the wine, lemon juice and shallots to a boil and reduce the mixture until the wine has almost evaporated - only a couple of spoonfuls remain. 2.At this point, add in the cream. As soon as the cream start bubbling, take the pan off the heat and toss in 2 cubes of butter (about 2 Tbls worth) 3.Stir the butter into the cream/wine mixture, letting it melt gently, stirring constantly. If the butter stops melting well, you can touch the pan back on the heat for another 10 or 20 seconds, and again remove from the heating elements (see the video for a good demonstration). Overheating the butter can lead to the butter 'separating' and to a greasy sauce, which is not what you want here. 4.Keep whisking in the butter until it had all incorporated, and then season with salt and pepper to taste. For a finer sauce, strain out the shallots (I don't generally bother). 5.This sauce needs to be used right away or kept warm on a double boiler, it cannot be reheated. Once you get the hang of this it is a very easy and quick sauce to make and with as much butter as you've added to it - you know it's going to taste pretty sinful! Beurre blanc goes well with most fish and seafood, as well as vegetables like asparagus, broccoli and snow peas.

PEPPERCORN SAUCE

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

WHITE BUTTER SAUCE: BEURRE BLANC

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

BEURRE BLANC

Steps:

• Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

PEPPERCORN SAUCE

Steps:

• Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.