Beurre Nantais Herb Butter Sauce Recipes

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BEURRE NANTAIS



Beurre Nantais image

White Sauce with Cream: for steak, fish or vegetables. You have to try this one! From Gourmet, 1999.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 3/4 cup

Number Of Ingredients 6

1/2 cup unsalted butter
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
3 -5 drops fresh lemon juice

Steps:

  • Cut butter into small pieces and chill.
  • In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.
  • Add cream and simmer mixture until slightly thickened, about 2 minutes.
  • Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).
  • Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
  • Season sauce with lemon juice and salt and pepper.
  • Serve sauce immediately.

Nutrition Facts : Calories 1630, Fat 145, SaturatedFat 91.6, Cholesterol 407.6, Sodium 54.8, Carbohydrate 107.3, Fiber 4.7, Sugar 29, Protein 7.4

WHITE BUTTER SAUCE WITH CREAM BEURRE NANTAIS



White Butter Sauce with Cream Beurre Nantais image

Categories     Sauce     Dairy     Christmas     Thanksgiving     Vegetarian     Winter     Christmas Eve     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 6

1 stick (1/2 cup) unsalted butter
2 tablespoons dry white wine
2 tablespoons white-wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
a few drops fresh lemon juice

Steps:

  • Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.
  • Serve sauce immediately.

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