Beurre Blanc
- Yield:1 cup sauce
- Time:15 mins show details
Ingredients
- 1shallot, minced
- 2cloves of garlic, minced
- 1 tablespoonolive oil
- 1lemon, juiced
- 1 cupwhite wine
- ¼ cupheavy cream
- 4 tablespoonsbutter, divided in half-tablespoon pieces
- salt + pepper
Add to shopping list
Equipment
- flat whisk, optional, but it helps a lot
Preparation
- 5 mins
Heat olive oil in a skillet over medium heat, until shimmering. Add shallots and saute 2 minutes; then add garlic and saute an additional 1 minute.
- 5 mins
Add the lemon juice and cook for 30 seconds to temper the acidity, and then add the wine, deglazing the bottom of the pan. Bring to a boil and reduce (if you drag a spoon through the sauce and it doesn't immediately fill back in, you're good).
- 1 min
Add cream and stir to combine, bring back to a boil.
- 4 mins
Take the skillet off the heat, and add butter 1 piece at a time. Whisk vigorously until fully incorporated.
Season to taste.
Notes
Goes wonderfully with pretty much any dish.
Save this recipe to your collection
Sign up free
Discussion