ironchef
Executive Chef
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.
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.
