Beurre Blanc

Name: Beurre Blanc
Yield: Serves 4 to 6 (Makes about 2/3 cup)
Cuisine: French
Ingredients: 3 tablespoons, dry white wine; 2 tablespoons, white wine vinegar; 1 small, shallot, minced; Pinch, salt; 1 tablespoon, heavy cream; 8 tablespoons, unsalted butter, cut into 8 pieces and chilled

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Appears in Cook's Illustrated March/April 2014

French

Quick

Sauces

Use this delicately flavored butter sauce to add richness to simply prepared fish, shellfish, chicken, and vegetables.

SERVES4 to 6 (Makes about 2/3 cup)

TIME20 minutes

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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