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Campus & Community • 2025-07-04

In United States Publish
Post Time: 2025-07-04

Beurre blanc tastes velvety and rich but it's also slightly sweet and tangy as well. It pairs beautifully with fish and seafood. šŸ˜‹ āœ…Ingredients Beurre Blanc: I cup white wine 1 cup Champagne vinegar 2 shallots 1 sprig of thyme 1 cup heavy cream ½ pound butter In a saucepan, put the shallots, white wine, thyme and Champagne vinegar bring to a boil. Then add the heavy cream reduce by half. Wisk in the butter a little at a time moving back and forth on the flame, without coming to a boil but staying hot. Keep to the side.


Beurre Blanc | Chef Patrick Feury | Tips & Techniques For Country: United States. City: Aurora, Baltimore, Durham, Pueblo, Salt Lake City

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Beurre Blanc | Chef Patrick Feury | Tips & Techniques

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