Sauce beurre blanc: Difference between revisions

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This delicious [[Sauce|sauce]] originates from the Loire Valley.
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===Recipe review===
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'''<span class="reviewTitle">Exquisite!</span>'''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> <span class="reviewDesc">A pleasure to eat and a pleasure to look at</span> <span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
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|TotalCalories = 1909
|TotalCalories = 1909
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|PrepTime =  5 minutes
|PrepTime =  5 minutes
|CookTime =  15 minutes
|CookTime =  15 minutes
|Image = [[Image:Purple asparagus in Beurre blanc sauce.jpg|300px|alt=Electus]]
|Image = [[Image:Purple asparagus with Beurre blanc sauce.jpg|thumb|middle|none|alt=Electus]]
 
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====Best recipe review====
</span>
''<span class="reviewTitle">Exquisite!</span>''


This delicious [[Sauce|sauce]] originates from the Loire Valley.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span>
 
<span class="reviewDesc">A pleasure to eat and a pleasure to look at</span>
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
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| 250g [[Unsalted butter|unsalted butter]], chilled and chopped into small pieces
| 250g [[Unsalted butter|unsalted butter]], chilled and chopped into small pieces
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===Method===
===Method===


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[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#sauce #vinegar #onion #saucebeurreblanc #butter #boiledorsimmered #whitewinevinegar #unsaltedbutter #curdle #boiling </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/sauce|#sauce]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/onion|#onion]] [[Special:Search/saucebeurreblanc|#saucebeurreblanc]] [[Special:Search/butter|#butter]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/whitewinevinegar|#whitewinevinegar]] [[Special:Search/unsaltedbutter|#unsaltedbutter]] [[Special:Search/curdle|#curdle]] [[Special:Search/boiling|#boiling]]
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Latest revision as of 15:58, 8 February 2022

This delicious sauce originates from the Loire Valley.

Sauce beurre blanc
Electus
Purple asparagus in Beurre blanc sauce
Servings:Serves 4
Calories per serving:477
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:16th March 2013

Best recipe review

Exquisite!

4.8/5

A pleasure to eat and a pleasure to look at

Klapaucius)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Cook the onion in the vinegar in a small pan until there are only 4 tablespoons mixture remaining.
  2. Strain and discard the onion.
  3. Return the vinegar to the pan.
  4. With the vinegar on a very, vey low heat, gradually add the small pieces of butter and whisk constantly.
  5. The butter should make a thick sauce.

Recipe source

  • Classic French Cooking by Elisabeth Luard (ISBN 1840727241)

Chef's notes

Should the sauce curdle, pour it out of the pan and start again by whisking it little by little into a tablespoon of boiling water.

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#sauce #vinegar #onion #saucebeurreblanc #butter #boiledorsimmered #whitewinevinegar #unsaltedbutter #curdle #boiling