Peppercorn Beurre Blanc Sauce Recipe 455

CLASSIC BEURRE BLANC SAUCE

Steps:

• Make the shallot reduction: In a medium heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook, stirring, until shallots are soft and translucent but not browned, 1 to 2 minutes. Stir in the dry white wine and white wine vinegar; cook, stirring occasionally to reduce the liquid until about 2 to 3 tablespoons remain.
• Add the cream: Add the cream and salt to the pan and bring to a boil, over medium-heat and cook, stirring, for 1 minute.
• Strain the sauce: Pour the sauce through a fine-meshed strainer into a small bowl and press down using a spoon to extract as much liquid as you can. Rinse out the saucepan.
• Add the butter to strained sauce and season: Return the strained sauce to the pan and reduce the heat down to low. Whisking vigorously, add the remaining 8 tablespoons butter, a few pieces at time. When each addition is incorporated, add more butter, until all of it is incorporated and the sauce looks creamy and coats the back of a spoon. It will resemble heavy cream. (It is not a thick sauce.) Stir in the salt and pepper.
• Serve the sauce: Serve the sauce immediately. If not using right away, keep it on the side of the stove to maintain a lukewarm temperature until ready to use. Just before serving, reheat over low heat, whisking constantly, until hot. Did you love this recipe? Give us some stars below!

BEURRE BLANC

Steps:

• Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

PEPPERCORN BEURRE BLANC SAUCE RECIPE - (4.5/5)

Steps:

• Instructions 1.In a heavy skillet, bring the wine, lemon juice and shallots to a boil and reduce the mixture until the wine has almost evaporated - only a couple of spoonfuls remain. 2.At this point, add in the cream. As soon as the cream start bubbling, take the pan off the heat and toss in 2 cubes of butter (about 2 Tbls worth) 3.Stir the butter into the cream/wine mixture, letting it melt gently, stirring constantly. If the butter stops melting well, you can touch the pan back on the heat for another 10 or 20 seconds, and again remove from the heating elements (see the video for a good demonstration). Overheating the butter can lead to the butter 'separating' and to a greasy sauce, which is not what you want here. 4.Keep whisking in the butter until it had all incorporated, and then season with salt and pepper to taste. For a finer sauce, strain out the shallots (I don't generally bother). 5.This sauce needs to be used right away or kept warm on a double boiler, it cannot be reheated. Once you get the hang of this it is a very easy and quick sauce to make and with as much butter as you've added to it - you know it's going to taste pretty sinful! Beurre blanc goes well with most fish and seafood, as well as vegetables like asparagus, broccoli and snow peas.