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Ingredients
| shallot onions (chopped): 1 1/2 tsp |
| bay leaf: 1 |
| peppercorns: 4 oz |
| white wine vinegar: 1/2 cup |
| heavy whipping cream (fluid): 1/4 cup |
| unsalted butter: 1 1/2 cups |
Basic Beurre Blanc
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.- Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.