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LEMON BEURRE BLANC SAUCE Recipe

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This recipe for LEMON BEURRE BLANC SAUCE is from THE REEVES FAMILY'S FAVOURITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lemon Beurre Blanc
•2 shallots- thinly sliced or substitute ½ Spanish onion
•4-5 peppercorns
•2 cups dry white wine
•3 tablespoons fresh lemon juice
•Zest from one lemon
•2 tablespoons heavy cream
•1 pound unsalted butter
Directions:
Directions:
1.Heat the white wine, shallots, black peppercorns, lemon juice, and lemon zest in a small saucepan over medium-low heat. Reduce liquid by 75% being careful not to scorch the sauce.


2.Stir in the heavy cream and heat until slightly thickened. This usually takes 1-2 minutes.


3.Dice the butter into medium-sized cubes. Slowly whisk in the butter one of two cutes at a time. If done properly, then the butter will create a think emulsion sauce. If the butter is added too quickly the sauce will drop in temperature and will become too thick. If the heat is too high, then the sauce will break and the fat will separate from the solids, making an oily and think liquid. If done right, then the melted butter will create a thick, smooth sauce.

Tip: If you sauce breaks, you may still be able to repair the sauce. Remove the pan from the heat and whisk in a few more cubes of butter. This action will lower the temperature of the sauce thus making it possible to revive the sauce.

 

 

 

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