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Feed a Crowd Menu

Serves 8

Beurre Blanc

Although this is one of the simplest sauces to prepare, the flavor is tangy and rich. Take care to add the butter bit by bit, stirring constantly with a whisk until each addition is completely incorporated.

Beurre Blanc

Ingredients

  • 1/4 cup dry white wine
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons minced shallots
  • 1/2 teaspoon whole black peppercorns
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/8 teaspoon salt
  • Dash of freshly ground white pepper

Preparation

1. Combine white wine, white wine vinegar, minced shallots, and black peppercorns in a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 4 1/2 minutes). Reduce heat to low. Add chilled butter, 2 pieces at a time, stirring with a whisk after each addition until butter is fully incorporated. Strain mixture through a fine sieve over a bowl; discard solids. Add salt and pepper.

Cooking Light APRIL 2009

Steamed broccoli

Pinot gris

Low-fat pound cake

Sautéed snapper

Heat 1 tablespoon canola oil in a large sauté pan over medium-high heat. Sprinkle 8 (6-ounce) red snapper fillets evenly on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add fish to pan, and sauté 3 minutes on each side or until desired degree of doneness.

Formal Menu Top Feed a Crowd Menu

Beurre Blanc

Steamed broccoli

Pinot gris

Low-fat pound cake

Sautéed snapper

Cooking Light

Formal Menu Bottom

Shopping List for Feed a Crowd Menu

Serves 8

The tangy sauce is a nice match for sweet snapper. You can substitute halibut or other firm white fish if you prefer. Garnish with chopped fresh chives for a nice presentation. If you want to echo the flavor of the sauce and pump up the flavor of the broccoli, after steaming, toss it with a bit of grated lemon rind and extra-virgin olive oil.

Shopping List:

Other

  • 1/4 cup dry white wine

Produce

  • 1 1/2 tablespoons minced shallots

Spices

  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon whole black peppercorns

Recipe List

Beurre Blanc

Steamed broccoli

Pinot gris

Low-fat pound cake

Sautéed snapper
Heat 1 tablespoon canola oil in a large sauté pan over medium-high heat. Sprinkle 8 (6-ounce) red snapper fillets evenly on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add fish to pan, and sauté 3 minutes on each side or until desired degree of doneness.

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Feed a Crowd Menu
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