BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
LEMONGRASS BUTTER SAUCE (BEURRE BLANC)
Steps:
- Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
- Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 25 grams, Sodium 39 milligrams, Sugar 4 grams, TransFat 1 gram
RAYMOND BEURRE BLANC
Provided by Alton Brown
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE
Steps:
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.
More about "lemongrass butter sauce beurre blanc recipes"
CLASSIC BEURRE BLANC SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Total Time 15 minsCategory Dinner, SauceCalories 208 per serving
BEURRE BLANC RECIPE (CLASSIC FRENCH BUTTER SAUCE) | KITCHN
From thekitchn.com
SILKY GARLIC LEMON BUTTER SAUCE (LEMON BEURRE BLANC)
From zestfulkitchen.com
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
BEURRE BLANC | RICARDO
From ricardocuisine.com
Servings 1.25Total Time 20 minsCategory Appetizers
LEMON BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE BEURRE BLANC (BECAUSE EVERYTHING TASTES BETTER WITH …
From bonappetit.com
BEST BEURRE BLANC RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEURRE BLANC RECIPE: HOW TO MAKE FRENCH BUTTER SAUCE
From masterclass.com
BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMONGRASS BUTTER SAUCE BEURRE BLANC RECIPES
From tfrecipes.com
LEMONGRASS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE: SEARED HALIBUT WITH ROASTED POTATOES, RAPINI AND BEURRE …
From vancouversun.com
LEMONGRASS BUTTER SAUCE (BEUREE BLANC à LA CITRONELLE) RECIPE | EAT ...
From eatyourbooks.com
LEMON-GRASS BUTTER SAUCE (BEURRE BLANC) - DINING AND COOKING
From diningandcooking.com
HOW TO MAKE BEURRE BLANC - BBC FOOD
From bbc.co.uk
BEURRE BLANC IS THE BRIGHT FRENCH SAUCE TO ACCOMPANY FISH DISHES
From tastingtable.com
CHILEAN SEABASS AND MEYER LEMON BEURRE BLANC | FISH RECIPES …
From pinterest.ca
HOW TO MAKE A WHITE BUTTER SAUCE - BEURRE BLANC SAUCE - CHEF …
From chefjeanpierre.com
LEMONGRASS RECIPES
From allrecipes.com
LEMON BEURRE BLANC SAUCE - AVERIE COOKS
From averiecooks.com
You'll also love