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Category: Sauces and condiments

Classic beurre blanc

Classic beurre blanc
Los Angeles Times

PITY the poor saucier. Though the position of maker-of-sauces has been, since Escoffier, near the top of the kitchen brigade hierarchy, often the sauces themselves go unsung. Unlisted on menus, taken for granted alongside bigger-name items (pan-seared duck! roasted wild ... Read more

Total time: About 20 minutes | Makes 1 cup
  • 1 tablespoon finely minced shallots
  • 3 tablespoons dry white wine, such as Sauvignon Blanc
  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons water
  • 1/2 pound (2 sticks) cold unsalted butter, cut into cubes

Step 1In a medium heavy-bottomed saucepan, simmer the shallots, wine, vinegar, salt and pepper over medium-high heat until reduced to about 1 tablespoon. Add the water. Cook down until you have about 2 tablespoons.

Step 2Into the hot reduction, whisk in two cubes of butter and immediately turn the heat to low. Whisk in the remaining butter, one to two cubes at a time, until incorporated. It's important to whisk constantly. The sauce should be thick and nappe, the consistency of heavy cream. Strain if desired.

Step 3It is best served immediately, but if you don't, the sauce can be kept for an hour or two over a pan of barely warm water, near a pilot light or in a thermos. Stir occasionally, whisking in a little bit of water if the sauce thickens.

Each tablespoon:
105 calories; 0 protein; 0 carbohydrates; 0 fiber; 12 grams fat; 7 grams saturated fat; 30 mg. cholesterol; 37 mg. sodium.
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