Soy Beurre Blanc (Claire Robinson) |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 tablespoons unsalted butter, plus 2 sticks, cut into small cubes and very cold |
1 shallot, sliced |
1 1/2 cups dry white wine |
1/2 cup seasoned rice vinegar |
2 teaspoons whole peppercorns |
1 tablespoon soy sauce |
Directions:
1. In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the wine, vinegar, peppercorns, and soy sauce, bring to a simmer, and cook until the liquid is syrupy and reduced to about 1/4 cup, 20 to 25 minutes.
2. Strain the liquid through a fine mesh strainer, discard the shallots and return the liquid to the pan. Return to medium-low heat and bring to a low simmer, allowing the liquid to reduce a bit more. While whisking constantly, slowly add about 3/4 of the cold butter cubes, a couple at a time, until emulsified. Turn off the heat and continue whisking while slowly adding the remaining butter cubes; whisk very well until thick and creamy.
3. Use immediately or store in a warmed thermos bottle or covered in a glass bowl set over warm water until ready to serve. Refrigerate leftovers.
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