Beurre blanc

Beurre blanc

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Cooking time
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
50ml White wine vinegar reduction
1 tablespoon cream
200g butter, cold and diced
salt
few drops lemon juice
pepper

Method

  1. Put the vinegar reduction and cream in a small heavy-based saucepan and bring to the boil. Lower the heat and whisk in the butter, just a few pieces at a time, whisking continuously until the sauce is completely emulsified, thick and shiny. Remove from the heat, season and add the lemon juice. Serve straight away, or keep it in a warm place until ready to serve. It will keep for 1–2 hours.

Lemon thyme beurre blanc

  • Make in the same way as a beurre blanc and add a generous tablespoon of chopped lemon thyme at the end. Allow to infuse in a warm place for 5 minutes or so. Then strain before serving with grilled asparagus, petits pois à la Française, roasted fish or poultry.

Herb beurre blanc

  • Make in the same way as a beurre blanc and add a generous tablespoon of chopped herbs at the end. Vary according to your preference, using parsley, basil or chervil. Allow to infuse in a warm place for 5 minutes or so. Then strain before serving with poached or steamed fish, sautéed shellfish, seared scallops or even savoury tarts.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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