|3 ounces||(75 grams) Shallots, peeled and finely chopped (4 medium)|
|½ cup||(125 milliliters) White Wine|
|½ cup||(125 milliliters) White-wine Vinegar|
|4 tablespoons||(60 milliliters) Heavy Cream (optional)|
|1 pounds||(500 grams) Butter|
|To Taste Salt and Pepper|
Hello, I am new to the list. I hope I can be of some help with the request for Butter Sauce. I have a cookbook "Sauces" Classic and Contemporary Sauce Making by James Peterson. This is what I have found out.
Butter sauces can be classified into four categories. Beurre Blanc type sauces, cold butter is whisked into a flavorful liquid base. Broken Butter sauces are made by cooking whole butter in a saute pan so that it breaks.
These sauces are usually finished with lemon juice or wine vinegar.
Compound Butters are prepared by working cold whole butter with flavorful ingredients, such as herbs or reduced vegetable purees. Whipped butters are prepared in almost the same way as compound butters, except that a hot flavorful liquid is also incorporated into the butter.
The recipe that follows contains a small amount of heavy cream, which, although not essential, will help start the emulsion. A great deal of myth still surrounds the addition of the butter to the flavor base. Many authors insist that the butter be added in tiny increments, often as little as a tablespoon at a time, over low heat and imply that the sauce will break if the butter is added any faster. In fact, the butter can be cut into relatively large cubes (about one inch on each side) and added all at once over high heat. The keys are not to stop whisking and not to let the sauce boil. Seasoning can be added at the end. Traditionally, 1 teaspoon (5grams) of salt is added per 2 cups (500 milliliters) of sauce, but diners today ofter find this to be slightly too much.
1. Combine the finely chopped Shallots with the White Wine and Vinegar in a heavy-bottomed saucepan. Gently simmer the mixture until practically all the liquid has evaporated (reduced by 90%).
2. Add Heavy Cream. (If the cream is not being used, the same amount of another liquid, such as water, must be added, or the sauce will be too thick.)
3. Check the inside of the saucepan to make sure it has not browned, which would discolor the sauce. Wipe off any browning with a wet towel.
4. Cut the butter into 1-inch cubes, and add them to the shallot infusion.
Whisk the sauce over high heat juntil all the butter has been incorporated.
5. Adjust the seasoning. If the saces seems flat, add wine vinegar, a few drops at a time. If the sauce tastes harsh or overly acidic, whisk in morre butter.
6. most chefs prefer to strain the beurre blanc, but for some dishes the minced shallots provide an appealing contrast to the pale sauce.
HOLDING AND SAVING BEURRE BLANC If held properly, beurre blanc prepared just before a restaurant service or lenghty meal will stay intact for several hours.. Leave it in the saucepan, covered in a warm area such as a warm oven, plate warmer, or on the back of the stove. If necessary, the saucepan can be placed in a pan of hot water.
When beurre blanc is held for any length of time, it will begin to thicken and must be thinned periodically with heavy cream, water, court-bouillon, or another appropriate liquid. If it is not thinned and stirred approximately every thirty minutes, it is likely to break. Broken beurre blanc can be repaired by whisking it into several tablespoons of reduced heavy crem, but this can be done only once.
Leftover beurre blanc can be used in hollandaise- or bearnaise-type sauces.
It can also be cooked on the stve until itbreaks completely and separates: it can then be used for clarified butter.
As I said earlier I took this from a suace cookbook I have. All of this is directly quoted. If you would like any information about the other types of butter sauce, please email me. If I could be of any help with any type of sauces do not hesitate to ask. Sorry if this is to lengthy. I just wanted to get you all of the information I felt essential in case you have problems or have to store or not using it right away. I hope to be of help on this list. Thank you.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Shawna Schneider <shawna55@...> on Mar 8, 1997.
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