beurre blanc
This classic preparation from Brittany is especially good over mild, flaky fish. See the recipe for Buerre Blanc &Raquo;. Andrew Ingalls
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This preparation for Brittany’s classic beurre blanc sauce is especially good over mild, flaky fish. This recipe first appeared in our April 2014 issue.

Yield: makes 2 cups

Ingredients

  • 1 cup dry white wine
  • 34 cup white wine vinegar
  • 2 shallots, minced
  • 16 tbsp. cold unsalted butter
  • 1 tbsp. heavy cream
  • Kosher salt and white pepper, to taste

Instructions

  1. Boil white wine, 3⁄4 cup white wine vinegar, and shallots in a 1-qt. saucepan; reduce to 1 1⁄4 cups, 8–10 minutes. Reduce heat to low; slowly whisk in butter until smooth. Stir in heavy cream and season with salt and pepper.

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