Beurre Blanc
Martha whips up this French sauce made of butter, shallots, white wine, and vinegar.
Beurre Blanc
Watch the Video
Beurre Blanc
Martha whips up this French sauce made of butter, shallots, white wine, and...
Watch the Video
Beurre Blanc
Martha whips up this French sauce made of butter, shallots, white wine, and...
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Martha Stewart's Cooking School, Episode 102
- Yield Serves 10
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Ingredients
- 2 medium shallots, finely minced
- 1 1/2 cups dry white wine
- 1/2 cup white-wine or Champagne vinegar
- 1 cup (2 sticks) cold unsalted butter, cut into tablespoons
- Coarse salt and freshly ground pepper
- 2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives
Directions
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In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
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Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
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Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.
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