beurre Blanc Sauce

[marye]

could some one post a recipe for Beurre Blanc Sauce

I am trying to make a recipe with Chicken and the Sauce

directions are very general - this sauce has Sundried Tomatoes

and Dijon mustard also - but is called a Beurre Blanc sauce

Thanks for all help.

mareye

[Kitchen Witch]

Beurre Blanc


* 4 shallots, very finely chopped
* 1/4 cup dry white wine
* 1/4 cup white wine vinegar
* 2 Tablespoons heavy cream
* 2 sticks (1/2 lb.) cold unsalted butter, each cut into 4 sticks
* salt & freshly ground white pepper, to taste


1. Combine the shallots, wine and vinegar in a saucepan and reduce over medium heat until there is only 1 to 2 tablespoons of the liquid left.

2. Add the cream and bring to a simmer over medium heat.

3. Turn the heat to high and add the butter all at once. Continously whisk the sauce until all the butter has melted.

4. Season to taste with salt and pepper. If it tastes flat, add 1 to 2 teaspoons of vinegar. It is too sharp, add more butter. As soon as all the butter is incorporated take the saucepan off the heat.

To serve:

Serve with any poached fish or poached shellfish.

[Aline]

I have two recipes for beurre blanc, one without cream and one with cream. Very similar to KW's except you add the butter a few at a time as opposed to all at once. It can be made with or without cream, but the cream helps to stabilize the sauce. If desired, you may stir in any finely chopped sweet herb to this sauce, such as tarragon, parsley or dill, after the butter is added. You may also add a touch of lemon or lime juice.


BEURRE BLANC WITHOUT CREAM

(makes 1 cup)

1/4 cup finely chopped shallots
3 tablespoons white vinegar
2 tablespoons dry white wine
1/4 pound cold, unsalted butter
Salt and freshly ground pepper, preferably white, to taste


Combine the shallots, vinegar and wine in a saucepan and bring to the boil. Simmer until the liquid is reduced by about one half. Remove the saucepan from the heat.

Cut the butter into 1-inch cubes.

Return the saucepan to the heat and add the cubes of butter, a few at a time, stirring vigorously with a wire whisk. Continue adding the butter, beating constantly until the sauce is hot. Add salt and pepper.


BEURRE BLANC WITH CREAM

(about 1 cup)

9 tablespoon cold, unsalted butter
1/4 cup finely chopped shallots
3 tablespoons white vinegar
2 tablespoons dry white wine
1/2 cup cream
Salt and freshly ground pepper, preferably white, to taste


Cut the butter into 9 equal slices of 1 tablespoon each.

Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring. Add the vinegar and wine and simmer until the liquid is reduced by one half. Pour in the cream and bring to the simmer.

Cook, stirring constantly, over low heat while adding the remaining butter slices, a few at a time. Add salt and pepper to taste.

[rhodry69]

hmmm, these look quite nice. what would you use them with?

thx,

rho

[Kitchen Witch]

The one I posted goes great with fish/seafood. But I am quite sure all 3 would be good!

[marye]

thanks everyone ! I appreciate your help.

I am needing it for a Chicken Dish - you stuff with smoked Gouda
and finish off in the oven. When I get it all done i will gladly
give the recipe - I will be adding some dijon mustard and some
sun dried tomatoes to the sauce. I received this recipe from a cooking class
was a good dish but - chef didn't want to give any exact measurements
so feed i need to made sauce and play around with it.
thanks again.

marye - whidbey Island .

[Kitchen Witch]

Beurre Blanc au Moutarde


* 3/4 cup dry white wine
* 1/4 cup cider vinegar
* 6 white peppercorns,crushed
* 1 large shallot, very finely chopped
* 6 2-inch sprigs of fresh thyme
* 1 bay leaf
* 1/4 cup heavy cream
* 3/4 cup butter (1-1/2 sticks), chilled & cut into cubes
* 1 Tablespoons grainy mustard


1. Combine the wine, vinegar, peppercorns, shallot, thyme and bay leaf in a skillet (not nonstick) and simmer until almost dry.

2. Add the cream and cook until the mixture coats the back of a spoon.

3. Reduce the heat and add the butter a few pieces at a time, whisking continously.

4. Strain the sauce into a bowl. Add the mustard and season with some salt.

To serve:

Serve with salmon, chicken or pork.

[Kitchen Witch]

Geneva Butter Sauce

A variation of the classic Beurre Blanc sauce that uses a reduction of red wine vinegar and red wine and is flavored with a bit of anchovy paste.


* 4 shallots, very finely chopped
* 2 Tablespoons red wine vinegar
* 1/2 cup water
* 1/2 cup dry red wine
* 2 Tablespoons chopped fresh parsley
* 1 Tablespoon chopped fresh tarragon
* 1 Tablespoon chopped fresh basil
* 1 Tablespoon chopped fresh chervil
* 1-1/2 teaspoons anchovy paste
* freshly ground pepper, to taste
* 3/4 cup unsalted butter


1. Mix all the ingredients in a saucepan, EXCEPT the butter.

2. Reduce over medium heat to 3 tablespoons.

3. Turn the heat down very low. Whisk in the butter tablespoon by tablespoon.

4. Strain into a warmed sauce boat.

To serve:

This is an excellent sauce for salmon.

[Kitchen Witch]

Beurre manie

1 tb Butter
1 tb Flour


To make beurre manie: work together 1 tablespoon butter and 1 tablespoon flour until well blended. Add to the sauce, and cook, stirring constantly, for 1 minute, or until sauce is thickened. Beurre manie may be prepared in advance in larger quantity, and wrapped in wax paper or placed in a plastic box. It will keep at least two weeks in refrigerator.