Raymond Beurre Blanc (Alton Brown) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 to 2 shallots, chopped fine |
8 ounces white wine |
2 ounces lemon juice |
1 tablespoon heavy cream |
12 tablespoons cold unsalted butter, cubed |
salt and white pepper, to taste |
Directions:
1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
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