Basic Beurre Blanc

Cinco de Mayo - Side Dish

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 12

Yield: 1 3/4 cups

Basic Beurre Blanc

Ingredients

1 ½ tablespoons chopped shallot

1 bay leaf

6 black peppercorns

¼ cup white wine vinegar

2 tablespoons dry white wine

¼ cup heavy cream

1 ½ cups cold butter

cut into 1/2 inch pieces

A Fantastic Margarita

Side Dish

Directions

Step 1

Place shallot bay leaf peppercorns vinegar and wine in a saucepan. Bring to a boil then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

Step 2

Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high and rapidly whisk in the butter piece by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Nutritional Information

Basic Beurre Blanc

Servings Per Recipe:12

Calories: 225

% Daily Value *

Protein: 0.4g 1%

Carbohydrates: 0.8g

Dietary Fiber: 0.1g 1%

Sugars: 0.1g

Fat: 24.9g 38%

Saturated Fat: 15.7g 79%

Cholesterol: 67.8mg 23%

Vitamin A Iu: 799.1IU 16%

Niacin Equivalents: 0.1mg 1%

Vitamin C: 0.3mg 1%

Folate: 1.6mcg

Calcium: 13.3mg 1%

Iron: 0.2mg 1%

Magnesium: 2.4mg 1%

Potassium: 22.9mg 1%

Sodium: 166.4mg 7%

Calories From Fat: 223.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.