Sauce beurre blanc: Difference between revisions
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=== | ====Random recipe review==== | ||
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'''<span class="reviewTitle">Exquisite!</span>''' | '''<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> | <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 | |Image = [[Image:Purple asparagus in Beurre blanc sauce.jpg|alt=Electus]] | ||
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This delicious [[Sauce|sauce]] originates from the Loire Valley. | This delicious [[Sauce|sauce]] originates from the Loire Valley. | ||
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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=== | ||
Revision as of 17:24, 5 March 2021
Random recipe review
Exquisite! 4.8/5
A pleasure to eat and a pleasure to look at
| Sauce beurre blanc | |
|---|---|
 |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 16th March 2013 |
This delicious sauce originates from the Loire Valley.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small onion, finely chopped
- 90ml white wine vinegar
- 250g unsalted butter, chilled and chopped into small pieces
Method
- Cook the onion in the vinegar in a small pan until there are only 4 tablespoons mixture remaining.
- Strain and discard the onion.
- Return the vinegar to the pan.
- With the vinegar on a very, vey low heat, gradually add the small pieces of butter and whisk constantly.
- 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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