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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beurre Blanc Sauce (White Butter Sauce) Recipe

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This recipe for Beurre Blanc Sauce (White Butter Sauce), by , is from Fischer Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Fischer


6 oz white wine
3 oz white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 C heavy cream
6 oz cold, unsalted butter, cut into pieces
3 oz cold, salted butter, cut into pieces

Combine wine, vinegar, peppercorns, shallot in a non-corrosive saucepan.

Reduce until mixture equals 1-2 T; syrup consistency.
Add cream; reduce again to 3-4 T syrup.

Remove from heat!

Whisk in butters, piece at a time, allowing each to melt and blend completely before adding more. (If mixture too cool to melt butter, warm slightly before continuing.)

Strain and hold over double boiler until ready to use.

Sauce may be flavored w/orange, lemon, spices, herbs, berry or fruit concentrates added at the end or during reduction of cream.




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