Beurre blanc: Beurre blanc is an emulsion of butter or semi-salted butter and white wine with a few finely chopped shallots. The white wine is reduced by half then the butter is delicately incorporated and whisked over very low heat (the temperature should not exceed 65 degrees) in a heavy-based saucepan. Add to this sauce a few drops of white wine vinegar and two or three grinds of white pepper (and not black pepper to avoid black spots...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.