Beurre Blanc

Before we go forward with more fish preps, lets explore some necessary sauces, such as Beurre Blanc, Hollandaise Sauce Coulis (such as red pepper and tomato)

Beurre Blanc "literally translated from French as 'white butter'— is a rich, hot buttersaucemade with a reduction of vinegar and/or white wine (normally Muscadet) and greyshallotsinto which cold, whole butter is blended off the heat to prevent separation"- (Wikipedia)

Beurre Blanc is pretty extravagant; needing real butter and wine - typically in a restaurant we use leftover white wine and leftover shallot that weren't used the previous night or the night before.....just before they start to oxidize; I always use garlic as well. Also aromatics, thyme twigs or tarragon branches, etc....

So, here's what we'll need:

(Yield about 1/2 cup of beurre blanc)

1 cup white wine

1 cup heavy cream

1 whole lemon cut in half

1/2 lb butter or 2 sticks, cut into small pieces (about 1-2 inch blocks) - unsalted

1/2 cup shallots coarsely chopped

1/2 cup garlic coarsely chopped

3-4 pieces of thyme/tarragon sprigs

A non reactive pan............??!!

Okay, this is typically a stainless steel sauce pan, etc.....I will explain later regarding Reactive and non reactive pots/pans

Method - okay this going to be a little tedious.....when prepared improperly, the butter will met and separate, creating a greasy mess, so go slowly and be patient:

Place a non reactive pan on medium heat/fire

once hot throw in shallots, garlic, aromatics and lemon pieces and stir quickly, making sure it doesn't caramelize too quickly......if this happens.........take off the heat and start over.

Add white wine, a violent hissing noise will happen.....add the heavy cream.

Turn down heat slightly to Low/medium heat and le it come to a scald.......not boil....and let it reduce by half to ensure

Take off heat/fire and slowly one by one adding butter blocks while quickly blending them all together with a wire whip/whisk.

How do we know it's properly prepared? When everything is white with no hint of melted butter separation.

Strain and throw away the other ingredients - use the creamy part as sauce.

If this was to be used later, always keep in a warm spot, avoiding the butter to consolidate and harden.............if this happens, the beurre blanc is gone/ruined.

Questions???!.............:o)