Beurre Blanc

recipe

Yield:

Makes 2 cups

Recipe from


Ingredients

3/4 cup dry white vermouth
2 shallots, minced
2 tablespoons white wine vinegar
3/4 cup whipping cream
1/2 cup butter or margarine, cut up
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper

Preparation

Bring first 3 ingredients to a boil in a small saucepan; cook 15 minutes or until liquid is reduced to 1/4 cup. Stir in cream, and cook 10 minutes or until liquid is reduced to 1/3 cup. Reduce heat, and whisk in butter, 1 tablespoon at a time; cook, whisking constantly, 5 minutes or until sauce thickens. Stir in lemon juice, salt, and pepper.

Note:

December 2001
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