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Beurre Blanc

beurre-blanc-mscs102.jpg

This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Martha Stewart's Cooking School, Episode 102 http://www.marthastewart.com/946351/beurre-blanc

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

  1. 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.
  2. 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.
  3. Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.