Beurre blanc tastes velvety and rich but it's also slightly sweet and tangy as well. It pairs beautifully with fish and seafood. š
ā 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