White Butter Reduction Recipes

WHITE BUTTER SAUCE: BEURRE BLANC

White Butter Sauce: Beurre Blanc image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 6

Ingredients

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.

WHITE BUTTER REDUCTION

WHITE BUTTER REDUCTION image

Categories Sauce Garlic

Yield 10-12 plates

Number Of Ingredients 5

Ingredients

2 Tbp garlic, minced
1 tsp white onion, minced
3/4 c dry or semi dry white wine
6 Tbp unsalted butter, divided into 6 cubes
Kosher salt, to taste

Steps:

Combine the garlic, onion and wine in a saucepan over high heat. Immediately when the mixture begins to boil, reduce to medium heat. Whisk in the butter, making sure to add the next cube right before the first one is condensed into the wine.

More about "white butter reduction recipes"

Add the stock. At a med-high heat, cook until the sauce is reduced. I sliced a spatula along the bottom of the pan. If I see a "clean" trail, I know it has reduced enough. Remove the sauce from heat. You can add lemon juice if you wish. To complete the sauce, whisk in 1 Tbsp. of unsalted butter …
From recipes.sparkpeople.com

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2005-08-21 White Butter ReductionThis reduction is best used with poultry, especially chicken breast. It's original accompaniment was with Braised Breast of Chicken. 2 Tbp garlic, minced 1 tsp white onion, minced 3/4 c dry or semi dry white wine 6 Tbp unsalted butter…
From forums.egullet.org

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