Beurre Blanc Sauce Recipe

1. 1

   Place the lemon juice and shallots in a saucepan and bring to the boil.

2. 2

   Boil down till the liquid is reduced to 2 Tbsp., about 5 min, depending on the size of the pan.

3. 3

   Whisk the butter, piece by piece, into the sauce over low heat.

4. 4

   Taste for seasoning and add in salt and white pepper if necessary.

5. 5

   Strain or possibly not and serve hot.

6. 6

   Makes 1-1/2 cupsVariations- Substitute a favorite wine or possibly rice vinegar, white or possibly red wine, lime or possibly orange juice.

7. 7

   Substitute 2/3 c. beer for the lemon juice.

8. 8

   Good with lobster or possibly crab.

9. 9

   Substitute 1 Tbsp.

10. 10

    finely-minced garlic for the shallots.

11. 11

    Use 1/4 c. fresh lemon juice plus 1/2 c. fresh or possibly canned grapefruit juice.

12. 12

    Good for fish.

13. 13

    Before whisking in butter, add in 2 Tbsp.

14. 14

    heavy cream and 1 tsp.

15. 15

    curry pwdr.

16. 16

    Good for scallops or possibly shrimp.

17. 17

    BEURRE ROUGE - substitute 1/2 c. red wine plus 2 Tbsp.

18. 18

    red wine vinegar.

19. 19

    Whisk in 2 tsp.

20. 20

    tomato paste with the butter.

21. 21

    To finish, whisk in 2 Tbsp.

22. 22

    minced chives and 1 Tbsp.

23. 23

    Dijon mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.