Beurre blanc (white butter sauce)

Yield: 2 servings

Measure Ingredient
1 cup Heavy whipping cream
⅛ cup Shallots -- minced
½ cup White wine
⅛ cup Lemon juice
¼ pounds Unsalted butter -- cut in small pieces
½ tablespoon Salt
¼ tablespoon White pepper
⅛ cup Blond roux

In a large pot, cook shallots in wine, until wine is reduced by ¼.

Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie. CHEF'S NOTE: When bringing cream to a boil, it MUST be watched. It will boil over very rapidly. Source: Travis Henderson II of Newport's Seafood, Dallas,TX Recipe By : Travis Henderson II From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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