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Cheese and bacon muffins

Chilli and tomato chutney

Beurre blanc

Beurre blanc Cook Expert

Preparation : 5 min	Resting : -
Cooking : 8 min	Equipment :
Difficulty :	Rating : 0 rates
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Serves MAKES 1 BOWL :

2	shallots (60g), halved
100	ml dry white wine
1	tbsp white vinegar
30	ml water
	salt, pepper
250	g cold butter, diced

1	Chop the shallots using the EXPERT programme 20 seconds/speed 13 (without heating).
2	Scrape the shallots into the centre of the bowl using a spatula, add the white wine, vinegar and water; season to taste. Remove the cap and run the EXPERT programme, 5 minutes/speed 5/100 °C*.
3	Restart the programme, 3 minutes/speed 5/60 °C, gradually adding the butter. If the sauce is not smooth, add a little water and mix using the EXPERT programme for 30 seconds/speed 18 (without heating).

Modified on 07/18/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

Chef’s tip

For a spicy beurre blanc, add 1 tsp curry powder and finely sliced* tarragon leaves. This sauce usually accompanies fish.

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