Saturday, June 30, 2012

Beurre Blanc Sauce

Beurre Blanc, based on a recipe by Alton Brown

1/4 cup yellow onion, finely minced
2 garlic cloves, finely minced
1 cup white wine, like a sauvignon blanc
1/4 cup lemon juice
1 T heavy cream
12 T butter, cold and cut into 12 pieces
Salt and white pepper to taste

Combine the onions, garlic, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction.  Once the liquid bubbles, reduce the heat to low.  Add the butter, one cube at a time, whisking first on the heat and then off the heat.  Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.  Season with salt and white pepper.  Serve.

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