BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE) RECIPE – NYT COOKING
Provided by: Craig Claiborne And Pierre Franey
Total time: 20 minutes
Yield: About one cup
|1 tablespoon butter|
|1/4 cup finely chopped shallots|
|3 tablespoons white-wine vinegar|
|2 tablespoons dry white wine|
|1/3 cup heavy cream|
|Salt to taste, if desired|
|8 tablespoons butter, cut into 12 pieces|
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
@context http//schema.org, Calories 625, UnsaturatedFatContent 20 grams, CarbohydrateContent 5 grams, FatContent 67 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 42 grams, SodiumContent 374 milligrams, SugarContent 3 grams, TransFatContent 2 grams