Monday, January 9, 2012

Beurre Blanc

Sauce fish or a rib eye.

1/4 cup white wine vinegar
1/4 cup dry white wine
2 shallots, minced
1 stick (1/2 cup) cold butter, cubed
2 T fresh tarragon leaves, roughly chopped
1/2 teaspoon sea salt
freshly cracked black pepper

Preparing the beurre blanc:
Heat a saucepan over medium-high heat. Add the vinegar, white wine and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off the heat and let cool for about 1 minute.

Put the saucepan back on the burner without turning on the heat. Throw in a few butter cubes at a time; whisk until the butter is melted. Continue until all the butter is melted. Add the tarragon, salt and some pepper. Mix. Cover, turn the heat to very low and let sit.

Serves 2


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