BASIC BEURRE BLANC

Basic Beurre Blanc image

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Provided by Jay

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 35m

Yield 12

Number Of Ingredients 7

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Ingredients

1 ½ tablespoons chopped shallot
1 bay leaf
6 black peppercorns
¼ cup white wine vinegar
2 tablespoons dry white wine
¼ cup heavy cream
1 ½ cups cold butter, cut into 1/2 inch pieces

Steps:

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.

Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g