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Buerre Blanc Reduction

Buerre Blanc Reduction

Coastal Living SEPTEMBER 2007

  • Yield: Makes 1/2 cup

Ingredients

  • 1/2 cup dry white wine
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 2 tablespoons heavy cream
  • 1/2 cup cold unsalted butter, diced
  • Salt
  • Freshly ground black pepper

Preparation

Combine wine and next 3 ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat; cook 3 minutes or until mixture has reduced by half. Add cream, and cook 2 minutes or until mixture has reduced by half. Remove from heat.

Pour mixture through a fine mesh strainer into the top of a double boiler over simmering water. Slowly whisk in butter, a few pieces at a time, until butter is melted and mixture is smooth. Season to taste with salt and pepper. Keep warm over simmering water.

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Buerre Blanc Reduction Recipe

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