FULL RECIPE BELOW
This week we are making beurre blanc, a basic reduction sauce (white) thickened with butter.
Check out more from LearnToCook.com at http://learntocook.com/
BEURRE BLANC RECIPE:
Recipe Yield: 1 pt
1 fl oz White Wine Vinegar
4 fl oz White Wine
TT White Pepper
1 oz Shallot – Minced
1 lbs Whole Butter – Cubed and cold
1. Combine wine, vinegar and shallot in a small saucepan. Reduce the mixture by one-half.
2. Cut butter into 1″ cubes. Over low heat whisk in butter a few pieces at a time. Keep the sauce between 100°F – 120°F. If sauce gets too thick, add a few drops of water. Incorporate all the butter.
3. Chinois, season and hold between 120-130F
STAY CONNECTED WITH US:
Need an app to help you convert your recipes in the kitchen? http://apple.co/1L3heXl
For more information about online culinary and pastry school visit: http://www.escoffieronline.com