White Butter Sauce Beurre Blanc Food

BEURRE BLANC (WHITE BUTTER SAUCE)

Beurre Blanc (White butter sauce) image

Provided by Craig Claiborne And Pierre Franey

Time 10m

Yield About one cup

Number Of Ingredients 4

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons water
2 tablespoons finely chopped shallots
1/2 pound butter, at room temperature

Steps:

Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 15 grams, Sodium 4 milligrams, Sugar 0 grams, TransFat 1 gram

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE

Classic Beurre Blanc: White Butter Sauce image

Provided by Food Network Kitchen

Categories condiment

Time 35m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
Salt and pepper
2 tablespoons chopped chives

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.

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