Beurre Blanc

Name: Beurre Blanc
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup dry white wine; ⅓ cup minced shallot, (from 1 large shallot); ¼ cup heavy cream; ½ cup cold unsalted butter, (cut into 8 pieces); 1 tablespoon fresh lemon juice, (from 1 lemon); 1 tablespoon chopped fresh chives; 1 teaspoon chopped fresh tarragon; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper

Put on your chef's hat—this easy beurre blanc sauce takes just 10 minutes to make and will elevate your meal to restaurant-quality!

📊 Sedang 🍽 6 porsi 👁 35

Bahan-bahan

6 porsi

1 cup dry white wine
⅓ cup minced shallot, (from 1 large shallot)
¼ cup heavy cream
½ cup cold unsalted butter, (cut into 8 pieces)
1 tablespoon fresh lemon juice, (from 1 lemon)
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh tarragon
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Langkah-langkah

In a 2 to 3-quart (2 to 3L) saucepan, combine the wine and shallot. Boil over high heat until the wine is reduced to about 2 tablespoons, 6 to 8 minutes.
Add the cream and boil for 1 minute. Reduce the heat to low, and then gradually add the butter, one piece at a time, whisking constantly, until melted (wait until each piece is melted before adding the next).
When all the butter is incorporated, stir in the lemon juice, chives, tarragon, salt, and pepper. Taste and adjust seasoning, if necessary. (Keep in mind the sauce will have a creamy consistency but it will not be thick.) Cover to keep warm and set aside for up to 30 minutes.