BASIC BEURRE BLANC
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
- Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
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.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
BASIC BEURRE BLANC SAUCE
I found this recipe on another site. I LOVE this sauce. It's perfect for fish (including shellfish), chicken, and even veal. I'm posting it for ZWT5 for France.
Provided by Realtor by day
Categories Sauces
Time 35m
Yield 1 3/4 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
- Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
Nutrition Facts : Calories 335.2, Fat 37.3, SaturatedFat 23.6, Cholesterol 101.7, Sodium 248.4, Carbohydrate 0.7, Sugar 0.1, Protein 0.6
BASIC BEURRE BLANC
Provided by Food Network
Time 25m
Yield 1/2 to 1 cup sauce
Number Of Ingredients 5
Steps:
- Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
- In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
- Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
- Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus
BEURRE BLANC
Steps:
- Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.
ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE
We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.
Provided by Julesong
Categories Sauces
Time 30m
Yield 3 1/2 cups, approx
Number Of Ingredients 10
Steps:
- In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
- Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
- Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
- Do not allow the sauce to become either too hot or too cold or it will break.
- Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
- Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
- Also, feel free to experiment with other herbs than listed above.
Nutrition Facts : Calories 1169.2, Fat 116, SaturatedFat 73.3, Cholesterol 316.8, Sodium 770.8, Carbohydrate 10.7, Fiber 0.8, Sugar 1.6, Protein 3.1
More about "basic beurre blanc recipes"
CLASSIC BEURRE BLANC RECIPE - LOS ANGELES TIMES
From latimes.com
BEURRE BLANC SAUCE THAT MAKES FOOD TASTE AMAZING — …
From garlicdelight.com
BEURRE BLANC RECIPE | EPICURIOUS
From epicurious.com
BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW DO YOU MAKE CANNED BEANS TASTE LUXURIOUS?
From nytimes.com
BEURRE BLANC SAUCE - EASY FRENCH FOOD
From easy-french-food.com
CLASSIC BEURRE BLANC - RECIPE - FINECOOKING
From finecooking.com
LEMON BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAKE BEURRE BLANC - LEITHS COOKERY SCHOOL
From leiths.com
HOW TO MAKE BEURRE BLANC - COLEY COOKS
From coleycooks.com
BEURRE BLANC: ADOPTIVE MOTHER SAUCE | BUTTON SOUP
From buttonsoup.ca
BEURRE BLANC RECIPE: HOW TO MAKE FRENCH BUTTER SAUCE
From masterclass.com
HOW TO MAKE BEURRE BLANC - BBC FOOD
From bbc.co.uk
THE BASIC BUTTER AND LEMON SAUCE - KITCHEN HEIRLOOMS
From kitchenheirlooms.com
BEURRE BLANC - FOODIE FORAY
From foodieforay.com
HOW TO: BEURRE BLANC SAUCE - JESS EATS AND TRAVELS
From jesseatsandtravels.com
BEURRE BLANC TUTORIAL | THE FRENCH COOKING ACADEMY - YOUTUBE
From youtube.com
EASY BEURRE BLANC SAUCE FOR FISH & SEAFOOD | SIMPLE. TASTY. GOOD.
From junedarville.com
STEP BY STEP; HOW TO MAKE BEURRE BLANC SAUCE - FORMER CHEF
From formerchef.com
BEURRE BLANC CLASSIQUE | MORDU - RADIO-CANADA
From ici.radio-canada.ca
BEURRE BLANC SAUCE RECIPE - PETITE GOURMETS
From petitegourmets.com
JULES COOKING GLOBAL BASIC, BEURRE BLANC - YOUTUBE
From youtube.com
HOW TO MAKE PERFECT BEURRE BLANC, ACCORDING TO LUDO LEFEBVRE
From foodandwine.com
BASIC BEURRE BLANC SAUCE: PERFECT FOR FISH AND SEAFOOD
From pinterest.ca
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
BEURRE BLANC RECIPE (CLASSIC FRENCH BUTTER SAUCE) | KITCHN
From thekitchn.com
BEURRE BLANC | AN EASY & CLASSIC FRENCH WHITE SAUCE
From fusioncraftiness.com
EASY BEURRE BLANC RECIPE | WINE FOLLY
From winefolly.com
HOW TO MAKE BEURRE BLANC - SPEND WITH PENNIES
From spendwithpennies.com
CHUBBY HUBBY - PANTRY BASICS: A GREAT BEURRE BLANC
From chubbyhubby.net
BEST BEURRE BLANC RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE A BEURRE BLANC - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY BEURRE BLANC RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEURRE BLANC - TASTEATLAS - LOCAL FOOD AROUND THE WORLD
From tasteatlas.com
HOW TO MAKE BEURRE BLANC (BECAUSE EVERYTHING TASTES BETTER WITH …
From bonappetit.com
HOW TO MAKE BEURRE BLANC | MARX FOODS BLOG
From marxfood.com
BEURRE BLANC SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOW TO MAKE BEURRE BLANC, THE ULTIMATE BUTTER SAUCE
From themanual.com
You'll also love