Beurre Blanc

  • 15ml or Tbsp Lemon or White wine vinegar
  • 250ml or Cup White Wine
  • 2 tsp fine dice shallot
  • 120g cold butter in cubes
  • Chopped Parsley or chives

Put wine, lemon and shallot in a pan and reduce by 75%. Whisk in the butter a few cubes at a time.  See it thicken as you whisk and the liquid and butter form emulsion. Finally, add the chopped parsley or chives.

Spoon over asparagus or pan fried/grilled fish.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: