Raspberry Beurre Blanc

Ingredients

• 0.5 cup raspberry vinegar
• 0.25 cup whipping cream
• 0.25 cup white wine
• 0.5 cup unsalted butter
• 1 tablespoon chopped shallots
• 1 bay leaf
• Salt and pepper to taste

Method

1. 1

   In a saucepan, combine vinegar, wine, shallots, and bay leaf.

2. 2

   Cook until almost evaporated, about 3 minutes.

3. 3

   Add cream and reduce for 2 minutes.

4. 4

   Blend in butter slowly, strain, and season with salt and pepper.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 63. The excerpt below is the record exactly as published.

Raspberry Beurre Blanc over the top. Garnish with the fresh raspberries arranged attractively over the turbot. Serve immediately. , MM mar SSS SS =. MIT mee Bs 188 WILLOWS COURT BOUILLON 1 cupwhite wine Y2 stalk celery, coarsely 7 cups water chopped 1% teaspoons. whole black %2 carrot, coarsely chopped peppercorns Y2 onion, coarsely chopped 1 small bay leaf 1 sprig fresh thyme, or 2 1 teaspoon sea salt or teaspoon dried thyme regular salt Combine all ingredients in a large saucepan. Bring toa boil. Lower heat and cook until reduced to 2 to 3 cups. RASPBERRY BEURRE BLANC Ya cup raspberry vinegar Ya cup whipping cream Y4 cup white wine Y2 cup unsalted butter 1 tablespoon chopped shallots Salt and pepper 1 bay leaf — . In a saucepan, combine the vinegar, wine, shallots, and bay leaf. Cook over medium heat until the liquid is almost evaporated, ap- proximately 3 minutes. Add the cream and continue to cook until the cream is reduced to a little over half, approximately 2 minutes. Remove from heat. 2. Slowly blend in the butter, adding small pieces one at a time. Strain the sauce through a sieve lined with dampened cheesecloth; add salt and pepper to taste

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