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Classic: Beurre Blanc II - Lemon Dill

Source of Recipe

Chef Eric


List of Ingredients

3 tablespoon
3 tablespoon white wine vinegar
Salt & white pepper to taste
1 shallot, minced
4 tablespoon whipping cream (35 %)
¾ lb whole butter, chilled



Recipe

Combine the white wine, white wine vinegar, salt, white pepper, cream and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoon of liquid remains. If more than 2 tablespoon of liquid remain, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture to less than 2 Tablespoon Cut the butter into cubes approximately 1 ounce in weight. Over low heat, whisk in the butter, a few pieces at a time. Use the chilled butter to keep the sauce between 100ºF and 120ºF. Once all the butter has been added, remove the saucepan from the heat. Strain (optional) through a sieve and keep the temperature of the sauce between 100ºF and 130ºF.

Option:Lemon Dill Beurre Blanc
Heat 2 tablespoon of lemon juice and whisk it into the Beurre blanc. Stir in 4 tablespoon chopped fresh dill and enjoy!