Beurre Blanc Sauce

Recipe from

Southern Living

Ingredients

1/4 cup dry white wine
3 small shallots, chopped
1 bay leaf
1/4 cup reserved mashed pumpkin
1 pint whipping cream
1/2 cup butter or margarine, softened
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Bring first 3 ingredients to a boil in a large saucepan; reduce heat, and simmer until reduced by half. Remove and discard bay leaf. Stir in mashed pumpkin.

Process white wine mixture in a blender until smooth, stopping to scrape down sides. Return mixture to saucepan, and whisk in whipping cream. Cook sauce over medium heat, whisking occasionally, 5 minutes.

Whisk in butter and remaining ingredients.

Note:

Chef Rene Pax,

Renaissance Atlanta Hotel-Concourse, Atlanta, Georgia,

Southern Living

October 1998
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