Raymond Beurre Blanc Recipes

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WHITE BUTTER SAUCE: BEURRE BLANC



White Butter Sauce: Beurre Blanc image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 6

4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons finely minced shallots
Salt and white pepper
Salt and white pepper
2 sticks unsalted butter, chilled and cut into 16 pieces

Steps:

  • In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
  • Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

BASIC BEURRE BLANC



Basic Beurre Blanc image

Provided by Food Network

Time 25m

Yield 1/2 to 1 cup sauce

Number Of Ingredients 5

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon minced shallots
1 to 2 sticks unsalted butter, cold
Salt and pepper to taste

Steps:

  • Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
  • In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
  • Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
  • Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus

BEURRE BLANC



Beurre Blanc image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup/250 ml

Number Of Ingredients 5

1/3 cup/75 ml white wine vinegar
1/3 cup/75 ml dry white wine
1 shallot, minced
1 cup/225 g butter, cut into pieces
Salt and freshly ground pepper

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.

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  • Combine the shallots, white wine, and lemon juice in a 3-quart saucier set over high heat. Cook, whisking occasionally, until the mixture has reduced to about 3 tablespoons, 8 to 10 minutes.
  • Add the butter, one cube at a time, whisking first on the heat and then off the heat. Whisk until each cube of butter has almost melted before adding another cube. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
  • Season with salt and white pepper, to taste. Store beurre blanc in a thermos until ready to serve.


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