BEURRE BLANC

Beurre Blanc image

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

Time 20m

Yield One cup

Number Of Ingredients 7

Ingredients

4 tablespoons finely chopped shallots
1 cup dry white wine
2 tablespoons white-wine vinegar
2 tablespoons heavy cream
8 tablespoons cold, unsalted butter cut into pats
1 tablespoon finely chopped fresh tarragon, or any fresh herb of choice
Salt and freshly ground white pepper to taste

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