BEURRE BLANC

BEURRE BLANC

  •  Serves: 2
  •  Preparation time: 5 mins
  •  Cooking time: 10 mins
  •  Difficulty: Easy

Ingredients:

  • 225ml Dry White Wine
  • 180g Chilled Unsalted Butter (cubed)
  • 60g Shallots (finely chopped)
  • 50ml Lemon Juice
  • 1 tbsp Double Cream
  • Salt and White Pepper (for seasoning)
  1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to about 2 tablespoons. (Avoid using aluminum or copper pans as these will react with the acid and make you sauce look dirty and taste metallic. It will however clean your pan up a treat.)
  2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.
  3. Add the butter, one cube at a time, whisking first on the heat and then off the heat.
  4. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
  5. Season with salt and white pepper.
  6. It is best to serve this sauce straight away as it does not reheat very well. It is possible however to store in a thermos until ready to serve.
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