Beurre Blanc
Beurre blanc sauce literally translated from French as white butter is a warm sauce. It made by reducing vinegar, shallots, lemon juice and butter.
Preparation time- 5 minutes
Cooking time- 10 minutes
Ingredients Quantity
Unsalted butter 250g
Shallots, finely diced 40g
Fish stock 500ml
Dry white sauce 100ml
White wine vinegar 50ml
Cream 150ml
Lemon juice 1tbs
Method
1. Cut the butter into blocks about 1Cm cubed and place them under refrigeration to chill well.
2. Meanwhile, place the shallots, fish stock, wine and vinegar into a pan, bring to the boil and reduce the contents by two-thirds of the original volume.
3. Add the cream to the reduction and continue simmering to further reduce the mixture until it coats the back of a spoon. Squeeze a little lemon juice into the reduction.
4. Reduce the heat, Whisk in the cold blocks of butter vigorously, a few at a time until each batch has blended into the sauce. When half of the butter has been mixed into the sauce, remove the pan from the heat, but continue whisking in the butter. If the sauce starts to thicken too much, return to a low heat.
5. Keep this sauce in a warm place for a maximum of two hours before discarding due to bacterial growth. This sauce is suited to most varieties of poached and pan-fried seafood.
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