Beurre Blanc (Single)

Beurre Blanc (single)
Yield
2servings
Yield
2servings
Beurre Blanc (single)
Yield
2servings
Yield
2servings
Ingredients
  • 1tablespoon shallotsminced
  • 1tablespoon dry white wine
  • 1tablespoon vinegar
  • 1teaspoon black peppercorns
  • 3ounces buttercold, cut into 1-inch cubes
  • a/n fine saltto taste
  • a/n white pepperto taste
  • lemon juicea few drops to finish
Yield:
Instructions
Make the gastride:
  1. Combine the shallots with the white wine, vinegar and peppercorns in a 6-8 inch saute pan.
  2. Gently simmer the mixture until the liquid has reduced to about a tablespoon and is syrupy. Strain the reduction into a deli. Rinse out the pan, making sure to wipe out any dark spots, then pour the reduction back into sauce pan.
Monte-au-Beurre:
  1. Off the heat, whisk pieces of very cold butter, one at a time into the sauce until all the butter has been incorporated. Season with a small amount of salt and a few drops of lemon juice. IF the butter is not melting you may place it over heat to help. Make sure you don't let the buerre blanc boil.
  2. If the sauce tastes harsh or overly acidic, whisk in more butter.
  3. Keep the sauce warm, about 125˚F.