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Beurre Blanc

Beurre Blanc

Course : Sauce and dips
Regions : European
Servings : 4
Cooking Time : 15 Minutes

Chef Gautam Kumar
White Wine (dry) 250 ml
White wine vinegar /Cider 100 ml
Black Pepper Corn 10 no
Shallots 25 g
Lemon juice 60 ml
Cream Heavy 250
Butter (Chilled and cubes) 700 g
Salt To Taste
White Pepper Ground To Taste
Lemon zest (grated) 10 g


  1. First reduce the cream to half and keep aside to cool.
  2. Combine the finely chopped shallots, white wine, vinegar, lemon juice and pepper corn put it in a saucepan and reduces it over on medium heat.
  3. Then add the reduced cream to and simmer the sauce for 2 to 3 minutes on medium heat.
  4. Constantly keep on adding the butter cubes in few gradually and whisk it.
  5. Keep on adding until whole butter is in corporate.
  6. Adjust the seasoning and lemon zest may be added at last.
  7. Sauce may be stained and may be kept warm for 3 hours.