Basic Beurre Blanc

1. 1

   Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,?

2. 2

   separate.

3. 3

   In a saucepan combine vinegar, wine and shallots.

4. 4

   Over low to medium heat reduce mixture to about 1 tablespoon of product.

5. 5

   Mixture will become like a jam.

6. 6

   Over low heat add dots of cold butter while continually whisking.

7. 7

   Continue to add, mount, butter quickly, barely allowing for previously added butter to melt.

8. 8

   Mixture will appear frothy and creamy.

9. 9

   Strain sauce (optional).

10. 10

    Season with salt and pepper to taste Serve over steamed asparagus

* Per serving · 4 servings · Values may vary.

No additional tips available.