BEURRE BLANC
Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can't walk away from them, so make sure the rest of your dinner is ready to go. It comes together quickly, though. Make sure to keep it warm.
Provided by Bryan Miller And Pierre Franey
Categories condiments
Time 20m
Yield One cup
Number Of Ingredients 7
Steps:
- Put the shallots, wine and vinegar into a small, heavy saucepan. Cook over medium heat until the mixture is reduced to four tablespoons.
- Add the cream. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time. Add the tarragon, season with salt and pepper, and keep warm.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 11 grams, Sodium 172 milligrams, Sugar 1 gram, TransFat 1 gram
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