Raymond Beurre Blanc

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

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Directions

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

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