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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 FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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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