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Beurre Blanc
This basic beurre blanc can be flavored with herbs, spices, mushrooms, or other
ingredients in the same way you flavor white sauces thickened with cream, flour, or
egg yolks.
Makes 1 cup, or enough for 6 to 8 main-course servings
2 shallots, minced
1/2
1/2
Salt
White pepper
In a small saucepan, combine the shallots, wine, and vinegar over medium heat. Simmer
until only 2 to 3 tablespoons remain. Add the cream, simmer for 1 minute more, and add
the butter all at once.
Raise the heat to high and whisk constantly until all the butter has melted. If the sauce
starts to look oily or waxlikebeurre blanc is never very thickadd a tablespoon or two of
water or cream to keep it from breaking. Season with salt and white pepper.
Variations
Beurre blanc can be flavored with saffron threads (soaked in 1 tablespoon of water for
30 minutes) and other spices, herbs, chopped reconstituted dried mushrooms, truffles,
lobster roe, caviar, sea urchin roe, tomatoes, and almost any ingredient that is used to flavor
a white sauce. It can also be lightened by whisking in some broth or other flavorful liquid
shortly before serving. The initial reduction of shallots, wine, and vinegar can be replaced
with fish broth, shellfish steaming liquid, garlic, ginger, meat broth, reduced tomato coulis,
dashi, or soy sauce. Flavored or infused olive oil can also be whisked into the sauce and will
stay emulsified by the butter. After infusing, the added ingredients can be strained out or
left in for color and texture.
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H ow to M a k e B eurre b l a n c
Monter au Beurre
Monter au beurre is a classic technique for finishing a sauce with butter. The
discovery that beurre blanc was an easy sauce to make, and that a pure emulsion
of butter allowed flavors to shine through in a unique way, led chefs to experiment
with whisking butter into sauce bases that were analogous to the wine, vinegar,
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Make the beurre blanc as directed. Shortly before serving, bring the broth to a simmer and
remove from the heat. Whisk the hot broth into the sauce, and immediately ladle the sauce
over or around seafood in warmed soup plates.
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