Beurre Blanc

recipe
Although Beurre Blanc 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.

Yield:

about 1/2 cup (serving size: about 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Fat 8.5 g
Satfat 5.4 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 0.1 g
Carbohydrate 0.2 g
Fiber 0.0 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 75 mg
Calcium 3 mg

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.

James Peterson,

Cooking Light

April 2009
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