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Old 07-09-2005, 02:39 AM   #1
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Basic Beurre Blanc

Beurre Blanc Base

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


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


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.

"Boldness has genius, power, and magic in it."
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Old 07-09-2005, 06:38 AM   #2
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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
"Isn't it a pity, isn't it a shame, how we break each others hearts and cause each other pain" George Harrison
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Old 07-09-2005, 11:20 AM   #3
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Yum! Thank you Iron Chef
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
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