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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 |
Method
- First reduce the cream to half and keep aside to cool.
- 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.
- Then add the reduced cream to and simmer the sauce for 2 to 3 minutes on medium heat.
- Constantly keep on adding the butter cubes in few gradually and whisk it.
- Keep on adding until whole butter is in corporate.
- Adjust the seasoning and lemon zest may be added at last.
- Sauce may be stained and may be kept warm for 3 hours.
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