Beurre Blanc

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Appears in Cook's Illustrated March/April 2014

SERVES4 to 6 (Makes about 2/3 cup)

TIME20 minutes

Beurre Blanc

WHY THIS RECIPE WORKS

This delicately flavored sauce is a good way to add richness to fish, shellfish, chicken, and vegetables. Like hollandaise, this butter-based sauce can easily get too hot and “break.” To prevent our sauce from breaking, we add cream to stab...

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