Beurre Blanc
Lovely sauce for fish, more delicate and less rich than Hollandaise Sauce
two or three medium sized shallots
- Peel and chop the shallots and add to a saucepan along with the glass of white wine. Put over a medium heat and reduce to about half the original volume. Pour through a sieve and discard the shallots.
- Cut the butter into one centimetre squares. Put the reduced wine over a medium heat and whisk the butter squares in a few at a time. When done, season with salt and lemon juice. Keep in a warm place, but use fairly soon.
Notes: Some recipes add cream - not good. Some keep shallots in the sauce and some remove them by sieving the sauce - I think this recipe is better.
Categories: csauce cvegetarian Recipe Id: r2640