Take a break from the ordinary, get out a pan and whisk up this classic
sauce.
I served it on grilled salmon but it's extremely versatile. Try it on
steamed vegetables.

-= Exported from BigOven =-

White Wine - Butter Sauce (Beurre Blanc)

This flavorful basic butter sauce is low carb but NOT low fat. Use it
sparingly as the flavor is quite intense.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: French
Main Ingredient: Butter
Categories: Low Sugar, Diabetic, Low Carb, Sauces

-= Ingredients =-
1/4 cup Shallots ; finely diced
1/2 cup White Wine
2 tablespoons White vinegar
4 tablespoons Heavy Cream
8 tablespoons Butter
1 pinch kosher salt ; - to taste
1 dash Black pepper ; - fresh ground

-= Instructions =-
1. Combine the finely chopped Shallots with the White Wine and Vinegar in a
heavy-bottomed saucepan. Gently simmer the mixture until practically all
the liquid has evaporated (reduced by 90%).

2. Add Heavy Cream. (If the cream is not being used, the same amount of
another liquid, such as water, must be added, or the sauce will be too
thick.)

3. Check the inside of the saucepan to make sure it has not browned, which
would discolor the sauce. Wipe off any browning with a wet towel.

4. Cut the butter into 1-inch cubes, and add them to the shallot infusion.
Whisk the sauce over medium heat until all the butter has been incorporated.

5. Adjust the seasoning. If the sauce seems flat, add wine vinegar, a few
drops at a time. If the sauce tastes harsh or overly acidic, whisk in more
butter.

6. Many chefs prefer to strain the beurre blanc, but for some dishes the
minced shallots provide an appealing contrast to the pale sauce.

This recipe contains a small amount of heavy cream, which, although not
essential, will help start the emulsion. A great deal of myth still
surrounds the addition of the butter to the flavor base. Many authors
insist that the butter be added in tiny increments, often as little as a
tablespoon at a time, over low heat and imply that the sauce will break if
the butter is added any faster. In fact, the butter can be cut into
relatively large cubes (about one inch on each side) and added all at once
over high heat. The keys are not to stop whisking and not to let the sauce
boil. Seasoning should be added at the end.

HOLDING AND SAVING BEURRE BLANC: If held properly, beurre blanc prepared
just before a restaurant service or lengthy meal will stay intact for
several hours.. Leave it in the saucepan, covered in a warm area such as a
warm oven, plate warmer, or on the back of the stove. If necessary, the
saucepan can be placed in a pan of hot water. When beurre blanc is held
for any length of time, it will begin to thicken and must be thinned
periodically with heavy cream, water, court-bouillon, or another
appropriate liquid. If it is not thinned and stirred approximately every
thirty minutes, it is likely to break. Broken beurre blanc can be repaired
by whisking it into several tablespoons of reduced heavy cream, but this
can be done only once.

VARIATIONS: You can add Orange, Lemon, or Grapefruit zest with the shallots
and a teaspoon of juice for a citrus sauce. Adding finely grated fresh
Ginger Root will give it a spicy, oriental flavor.

Each (2 tbs) serving of sauce contains an estimated:
Cals: 129, FatCals: 116, TotalFat 13g
SatFat: 8g, PolyFat: 0g, MonoFat: 4g
Chol: 36mg, Na: 168mg, K: 40mg
TotCarbs: 1g, Fiber: 0g, Sugars: 0g
NetCarbs: 1g, Protein: 0g



** Recipe, with photo, at: http://www.bigoven.com/recipe160775 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org