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Old 07-09-2005, 03:39 AM   #1
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Basic Beurre Blanc

Beurre Blanc Base

Yield: 2-2 1/2 cups (approx.)


Ingredients:

3 shallots, finely chopped
3/4 c. dry White Wine
1 c. Heavy Cream
3/4 lb. cold Unsalted Butter, cut into 1" cubes
Kosher Salt to taste

Method:

In a saucepan, combine the shallots and wine. Reduce until au sec, or almost dry. Add the heavy cream, and gently reduce by 1/2 to 2/3, or until it thickens. Quickly whisk in the butter until emulsified, and strain. Season to taste with kosher salt, and keep warm.

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Old 07-09-2005, 07:38 AM   #2
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Quote:
Originally Posted by ironchef
it's always better with butter.
LOL, isn't it the truth. Due to bugetary concearns, the powers that be at my job decided butter is to costly and went to margarine, what an injustice
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Old 07-09-2005, 12:20 PM   #3
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Yum! Thank you Iron Chef
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