Best 2 Raymond Beurre Blanc Recipes

"Raymond Beurre Blanc" is a classic French sauce that is perfect for serving with fish and seafood dishes. Made with white wine, butter, and shallots, this sauce is quick and easy to make, and it adds a rich, creamy flavor to any dish. Here, we will provide you with a collection of the best recipes for "Raymond Beurre Blanc", ensuring that you find the perfect one to complement your culinary creations.

Here are our top 2 tried and tested recipes!

RAYMOND BEURRE BLANC

Raymond Beurre Blanc image

Provided by Alton Brown

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste

Steps:

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

RAYMOND BEURRE BLANC

RAYMOND BEURRE BLANC image

Categories Sauce Fish

Number Of Ingredients 6

Ingredients

1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste

Steps:

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

Tips:

Using a whisk, gradually incorporate cold butter one tablespoon at a time into the reduced wine mixture. This will help create a smooth and glossy sauce.
If the sauce is too thick, add a little bit of water or cream to thin it out.
If the sauce is too thin, reduce it further over low heat until it reaches the desired consistency.
Season the sauce to taste with salt and pepper.
Serve the sauce immediately over your favorite protein or vegetable.

Conclusion:

With its velvety texture and rich, buttery flavor, beurre blanc is a versatile sauce that can elevate any dish. Whether you're serving it over fish, chicken, or vegetables, this classic French sauce is sure to impress. Whether you are a seasoned chef or a home cook, with a little practice, you'll be able to master this classic sauce in no time. So next time you're looking for a simple yet elegant sauce, give beurre blanc a try. You won't be disappointed!