Beurre Blanc

Beurre Blanc. Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Add the cream to the reduction.

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Then combine the butter with the sauce, adding one tablespoon at a time. Use a small pan at medium high heat. The shallots should be softened but not coloured.

The small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion.

In a small saucepan, add your shallot, white wine and vinegar and bring to a boil.

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Marmiton mag Et si vous vous abonniez ? Bring to a simmer over medium-high heat. Use a small pan at medium high heat.

Judul: Beurre Blanc
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John Woods

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