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Beurre blanc

Beurre blanc Cook Expert

Preparation : 5 min Resting : -
Cooking : 8 min Equipment :
Difficulty :
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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
1Chop the shallots using the EXPERT programme 20 seconds/speed 13 (without
heating)
.
2Scrape 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.
3Restart 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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