Beurre blanc

Yield: 2 cups

Measure Ingredient
1 cup White wine
1 cup White wine vinegar
1 tablespoon Chopped shallots
1 tablespoon Heavy cream
1 pounds Butter (4 sticks) cut into 8 cubes
Variations

Put the wine, vinegar, and shallots in a skillet and reduce the mixture over moderate heat until the liquid is completely gone and only the shallots remain. Whisk in the cream and softened butter, 1 cube at a time. Serve the sauce hot, but do not allow it to boil.

Ancho Chile Beurre Blanc add 1 tbs pure ancho chile powder serve with venison and wild boar

Basil Beurre Blanc add cup chopped basil serve with seafood Chipotle Beurre Blanc add 2 tbs pured chipotle chile in adobo sauce serve with veal and mild-flavored game such as quail and rabbit Chive Beurre Blanc add cup chopped chives serve with mild fish such as halibut and sea bass

Cilantro Beurre Blanc add cup chopped cilantro serve with seafood and tamales

Dill Beurre blanc add cup chopped dill serve with salmon Italian Parsley Beurre Blanc add cup chopped flat-leaf parsley serve with mild fish such as halibut or sea bass Jalapeo Beurre Blanc add cup jalapeo pepper, roasted, peeled, seeded, and diced serve with lobster and shrimp Lime Beurre Blanc add juice and zest of 2 limes serve with chicken Tarragon Beurre Blanc add cup chopped tarragon serve with chicken Tomato Beurre Blanc add cup tomato, peeled, seeded and diced and 1 tbs tomato paste stir in cup chopped basil serve with basil pasta Whole-Grain Mustard Beurre Blanc add cup whole-grain mustard serve with veal

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 268 Submitted By DIANE LAZARUS On 07-14-95

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