Difference between revisions of "Sauce beurre blanc"
From Cookipedia
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| − | |keywords= | + | |keywords=#sauce #vinegar #onion #saucebeurreblanc #butter #boiledorsimmered #whitewinevinegar #unsaltedbutter #curdle #boiling |
| − | |description=This delicious sauce originates from the Loire Valley | + | |hashtagrev=032020 |
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| + | |TotalCalories = 1909 | ||
| + | |PortionCalories = 477 | ||
| + | |DatePublished=16th March 2013 | ||
| + | |Author=Chef | ||
|ImageComment = Purple asparagus in Beurre blanc sauce | |ImageComment = Purple asparagus in Beurre blanc sauce | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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| 90ml [[White wine vinegar|white wine vinegar]] | | 90ml [[White wine vinegar|white wine vinegar]] | ||
| 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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Revision as of 15:05, 15 November 2015
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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#sauce #vinegar #onion #saucebeurreblanc #butter #boiledorsimmered #whitewinevinegar #unsaltedbutter #curdle #boiling https://www.cookipedia.co.uk/recipes_wiki/Sauce_beurre_blanc