Beurre Blanc Sauce

Back

Ingredients:
4 shallots, very finely chopped
1/4 tsp. white pepper
1/2 tsp. salt
1/2 cup white wine vinegar
1/4 cup citrus juice (lemon)
1 lb. sweet butter, cut into cubes, chilled

Preparation:
In a saucepan, combine shallots, pepper, salt, vinegar and juice. Heat and reduce mixture to approximately 2 tablespoons. Reduce heat. Use a 3 quart saucepan of stainless steel, enamel, or coated aluminum. Whisk in butter bit by bit over low heat. As butter melts and is incorporated, add more butter.

Serving Suggestion:
Serve warm on salmon, fish and asparagus.

Variation:
Add freshly chopped dill, basil or your favorite herb for a special taste.

History:
Roy Pingo taught a class on French Sauces at The Perfect Pan School of Cooking located in South Coast Plaza in January of 1985. Beurre Blanc Sauce was one of the recipes.

Spain & France Vacation 2011