Conservation Sauce Beurre Blanc

Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and or white wine and grey shallots into which softened whole butter is whisked in off the heat to prevent separation.

Conservation sauce beurre blanc. It s unfortunate but you re probably best off not making too much beurre blanc. This sauce originates in loire valley cuisine. Reduce heat to the lowest setting and whisk in about 2 cubes of butter.

Shallots are reduced in vinegar and butter is emulsified in the reduction. Instructions in a medium saucepan bring white wine lemon juice and shallot to a low simmer. This classic french butter sauce makes a simple and elegant finish to poached fish and seafood.

Beurre blanc is a white velvety butter sauce which originated in france. Although similar to hollandaise in concept it is considered neither a classic leading nor compound sauce. It has only 3 ingredients and cooks up fast.

Conserver le beurre blanc conserver le beurre blanc plus de stress faites votre beurre blanc deux heures avant le repas pas besoin de réchauffer au bain marie il suffit de le mettre dans un récipient isotherme dès qu il est fait. The problem is that the sauce splits while cooling down. This recipe is adapted from martha stewart living.

If you still have some left over it s a great component to use in a cream. A real french classic from the loire valley. It is a bold but light sauce that is great with fish chicken and vegetables.

Bring to a simmer over medium high heat. Slowly whisk in butter just a few cubes at a time until fully melted. A ouvrir au moment où vous servez votre plat.