Chive Beurre Blanc (Creamy butter sauce) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbl Minced Shallots (about 1 large shallot)
1/4 cup dry white wine, of drinkable quality
3 Tbl Champagne vinegar
1 tsp freshly squeezed lemon juice
6 whole black peppercorns
2 sprigs fresh thyme
3/4 cup heavy cream
1 1/2 sticks unsalted butter (12 Tbl), cut into pieces and chilled
Salt, to taste
1 Tbl thinly sliced fresh chives
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Directions: |
Directions:1. For the Beurre Blanc: Combine the shallots, wine, vinegar, lemon juice, peppercorns and thyme in a small sauce pan. Place over med-high heat, and cook until the sauce has reduced and the pan is nearly dry.
2. Add the heavy cream; continue cooking (reduce) until the cream has thickened and coats the back of a spoon.
3. Remove the pan from the heat; whisk in the cold butter, one piece at a time, until all is incorporated. Strain the sauce through a fine mesh strainer; season to taste with salt. Hold in a warm water batch (or thermos) until needed. Can make the beurre blanc up to 2 hours ahead. Just before serving, stir in the chives. |
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Number Of
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Number Of
Servings:1 cup |
Preparation
Time: |
Preparation
Time:30 Minutes |
Personal
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Personal
Notes: Variations: Once you have mastered the technique of making the beurre blanc, it is easy to change its flavor profile. Suggestions include: replacing the lemon juice with another citrus juice, such as orange, grapefruit or lime; adding citrus zest; substituting you favorite vinegar, such as red wine vinegar, sherry vinegar or rice vinegar; substituting red wine for the white wine, which makes "beurre rouge" (red butter sauce); or adding capers, spices or other herbs.
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