BEURRE BLANC
Steps:
- Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately 3/4-cup. Add cream and reduce to approximately 2 1/2 cups, stirring occasionally. Add butter piece by piece, whisking continuously. Pass through a fine strainer and season with salt and pepper.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 32 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 20 grams, Sodium 243 milligrams, Sugar 3 grams, TransFat 1 gram
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