Boiled Peanut Beurre Blanc Recipes

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Steps:

• Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns.
• Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath).

Steps:

• Bring to a boil in a small heavy-bottomed pot: 2 shallots, diced fine, 1/4 cup white wine vinegar, 1/2 cup dry white wine, A few black peppercorns, A pinch of salt.
• Cook until the liquid is almost completely gone (as the liquid gets low, reduce the heat). Remove from the heat when the shallots are still moist but not floating in liquid. (This step can be done far in advance.) Put the pan over a very low heat. Bit by bit, whisk in: 14 tablespoons (1 3/4 sticks) butter, cut into small pieces.
• Wait until each addition is mostly melted and incorporated before adding more. Monitor the heat; the sauce should be warm while the butter is being added but not hot or the sauce will separate. Oddly enough it will also separate if the sauce gets too cool while the butter is being added. Once all the butter has been incorporated, taste for salt and add more as needed. Thin with a splash of fresh wine, some broth, or even water; the added liquid helps keep the sauce from breaking or separating and makes it lighter. Strain if desired. Serve immediately or keep warm in a double boiler over warm, but not hot, water, or in a warmed thermos.
• Flavor the sauce with chopped herbs, capers, or nasturtiums.
• Add whole spices, such as coriander or fennel seeds, along with the peppercorns.
• A simpler sauce can be made by putting 3 table spoons wine, lemon juice, or even water in a pan, bringing to a boil, and swirling or whisking in 4 tablespoons (1/2 stick) butter, cut into small pieces, and a pinch of salt.

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.