For a colorful take on the classic beurre blanc, we ditched the chardonnay and incorporated rosé into our butter sauce. A beautiful marriage between the tangy flavors of shallots and white balsamic vinegar with the savory body of heavy cream and butter, this sauce goes well over steak, chicken or a rich fish.  Get the Recipe: Rosé Butter Sauce
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MyRecipes
July 11, 2017

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