Recipes

Beurre Blanc

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Beurre Blanc

Beurre Blanc

amanda

Equipment

  • - Stainless Steel Skillet

  • - Whisk

  • - Silicone Ice Cream Scoop (for portioning)

  • - Immersion Circulator

  • - Silicone Spatula

  • - Digital Kitchen Scale

  • - Stainless Steel Soup Ladle

  • - High-Speed Blender

  • - Stainless Steel Saucepan

  • - Electric Mixer

  • - Glass Mixing Bowls

Ingredients

  • 1/4 cup dry white wine

  • 1/4 cup white-wine vinegar

  • 2 tablespoons finely chopped shallot

  • 1/3 cup heavy cream

  • 1/4 teaspoon salt

  • 1/8 teaspoon white pepper, or to taste

  • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled

Instructions

1

Instruction 1

Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
2

Instruction 2

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
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