Vanilla Beurre Blanc
Source of Recipe
From "Pure Vanilla" by Shauna Sever
Recipe Introduction
"There's not too much I can say about this silky, sexy, luxurious sauce, other than perhaps that you should put it on anything that's not nailed down. For strictly edible applications, think delicate egg dishes, sweet seafood (like lobster, shrimp, and scallops), almost any type of fish, and elegant vegetables (baby carrots, baby eggplant, and asparagus). This is pure, savory vanilla, fancy-pants style."
List of Ingredients
â—¦ â…“ cup dry white wine
â—¦ 3 tablespoons champagne or white wine vinegar
â—¦ 2 tablespoons freshly squeezed lemon juice
â—¦ ½ vanilla bean, split lengthwise
â—¦ 1 tablespoon finely minced shallots
â—¦ 1 cup (2 sticks) cold unsalted butter, cut into small pieces
â—¦ Salt and ground white pepper, to taste
Recipe
In a small saucepan, combine wine, vinegar, lemon juice, vanilla bean, and shallots. Bring to a simmer over medium-high heat and cook until reduced by half.
Remove vanilla bean, scrape the caviar into the pot, and discard the pod. Reduce heat to low and begin whisking in butter, one small bit at a time, waiting until each is incorporated before adding the next. Season with salt and white pepper.
Transfer sauce to a heatproof bowl and set over a pan of hot water to keep warm until ready to use, whisking occasionally to keep the sauce from breaking as it sits.
Makes about 1½ cups
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