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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

BEURRE BLANC Recipe

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This recipe for BEURRE BLANC is from The MACY Family Cookbook Project, 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:  
1/2 medium Shallot (minced)
1/3 cup White wine
1 1/2 tbsp White wine vinegar
1 tbsp Heavy cream
1 tsp Lemon zest
1/2 cup Unsalted butter (cut into small teaspoon-sized cubes, very cold, keep refrigerated until right before using)
1/4 tsp Sea salt (to taste)
Directions:
Directions:
in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).

Stir in the heavy cream and lemon zest.


Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.

Season with sea salt to taste.

 

 

 

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