BEURRE BLANC
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
Steps:
- In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
- Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
- Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.
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Malak Emad
[email protected]I found this beurre blanc to be a bit too sweet for my taste. I think next time I will try using a different type of wine or maybe even adding some lemon juice to it.
Shazab razzaq Khan
[email protected]This beurre blanc was a bit too thick for my taste. I think next time I will try using a different type of butter or maybe even adding some water to it.
Edward Ntuli
[email protected]I made this beurre blanc with some roasted vegetables and it was a hit. The sauce was so flavorful and it really enhanced the vegetables. I will definitely be making this again.
Kamilla Kolodziejczak
[email protected]This beurre blanc was easy to make and it turned out great. I used it on some grilled chicken and it was delicious. The sauce was creamy and flavorful, and it really complemented the chicken.
Kamar Arafat
[email protected]I found this beurre blanc to be a bit too bland. I think next time I will add some more herbs or spices to it.
lalu shah
[email protected]This beurre blanc was a bit too rich for my taste. I think next time I will try using a different type of wine or maybe even adding some cream to it.
Hasen Berry
[email protected]I made this beurre blanc with some pan-seared scallops and it was incredible. The sauce was so flavorful and it really enhanced the scallops. I will definitely be making this again.
Austin Dearstyne
[email protected]This was my first time making beurre blanc and it was a success! I used it on some grilled shrimp and it was delicious. The sauce was creamy and rich, and it really complemented the shrimp. I will definitely be making this again.
aqwertyuiop Aqwertyuiop
[email protected]I've made this beurre blanc several times now and it always turns out great. It's so easy to make and it's a great way to add flavor to fish or chicken. I highly recommend it!
bluenative_ _
[email protected]This beurre blanc was amazing! I made it with some grilled salmon and it was the perfect pairing. The sauce was rich and flavorful, and it really elevated the salmon. I will definitely be making this again.