Sauce Beurre Blanc

Ingredients

• 1 quart whipping cream
• 2 cups Chardonnay wine
• 4 tablespoons butter
• 2 shallots, finely chopped at room temperature

Method

1. 1

   Place the cream and the butter in a heavy saucepan; bring to a boil over medium heat.

2. 2

   Immediately reduce heat and simmer until reduced by half, approximately 15 minutes.

3. 3

   Meanwhile, pour the wine into another saucepan; add the shallots and reduce over medium heat to 0.5 cup, approximately 15 minutes.

4. 4

   Add the reduced cream to the reduced wine.

5. 5

   Simmer 1 to 2 minutes to blend flavors.

6. 6

   Strain to remove shallots.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 45. The excerpt below is the record exactly as published.

SAUCE BEURRE BLANC 1 carrot 6 (6-ounce) fillets of 1 stalkcelery fresh salmon 1 shallot - SAUCE BEURRE BLANC 1 bay leaf %2 teaspoon chopped fresh thyme . Coarsely chop the carrot, celery, and shallot; place them in a large stockpot. Add the bay leaf and thyme and approximately 2 cups water, or enough to cover the fish. Bring to a boil over medium heat; reduce heat toa simmer and place the fillets in the simmering water. Cook until just tender, approximately 6 to 8 minutes. . With a slotted spoon, remove the fillets and arrange on a warmed serving platter. Cover with Sauce Beurre Blanc. SAUCE BEURRE BLANC 1 quart whipping cream 2 cups Chardonnay wine 4 tablespoons butter, 2 shallots, finely chopped at room temperature

Cook this with the app: pantry check, scaling, and the assistant.