Roasted Garlic and Pecan Beurre Blanc

1. 1

   Remove meat of garlic from skins and mash.

2. 2

   Place in saucepan.

3. 3

   To the garlic add vinegar, wine and shallots.

4. 4

   Over low to medium heat reduce mixture to consistency of jam.

5. 5

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

6. 6

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

7. 7

   Mixture will appear frothy and creamy.

8. 8

   Season with salt and pepper.

9. 9

   Stir in pecans and cayenne pepper Serve over steamed cauliflower

* Per serving · 4 servings · Values may vary.

No additional tips available.