Raymond Beurre Blanc

Name: Raymond Beurre Blanc
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 to 2 shallots, chopped fine; 8 ounces white wine; 2 ounces lemon juice; 1 tablespoon heavy cream; 12 tablespoons cold unsalted butter, cubed; Salt and white pepper, to taste

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $4.59 /serving

Author : Alton Brown

european recipes sauce recipes shallot recipes

Ingredients

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Instructions

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Step 1

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Step 2

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.