BEURRE BLANC
Steps:
- Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately 3/4-cup. Add cream and reduce to approximately 2 1/2 cups, stirring occasionally. Add butter piece by piece, whisking continuously. Pass through a fine strainer and season with salt and pepper.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 32 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 20 grams, Sodium 243 milligrams, Sugar 3 grams, TransFat 1 gram
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Sahardid Yonis
[email protected]The beurre blanc was delicious, but it was a bit too thick for my taste.
Azfar azfar
[email protected]I love beurre blanc sauce and this recipe is one of the best I've tried.
Jason Henfling
[email protected]This was my first time making beurre blanc and it turned out great! I'll definitely be making it again.
Maisie Tipping
[email protected]I'm not a fan of beurre blanc sauce, but this recipe was pretty good.
Manasik Nasr
[email protected]This recipe is a keeper! The beurre blanc was so flavorful and easy to make.
Sonicneutron Kilonovasonicboom (kilonovasonicboom)
[email protected]I followed the recipe exactly and the beurre blanc turned out perfectly. It was the perfect finishing touch to my scallops.
Kaiokai_23
[email protected]The beurre blanc was a bit too rich for my taste, but it was still very good.
Dan Raines
[email protected]This is my new favorite sauce! It's so versatile and can be used on so many different dishes.
Nirmal Kc
[email protected]I've never made beurre blanc before, but this recipe made it so easy. It turned out so creamy and delicious.
Jacob Fromm
[email protected]This beurre blanc sauce was incredibly easy to make and turned out perfectly! It was the perfect accompaniment to my salmon.