Beurre Blanc

Name: Beurre Blanc
Total time: 15 min
Cuisine: french
Ingredients: 1 cup fish stock; 4 shallots minced; 4 teaspoons champagne vinegar; 1 cup Puligny Montrachet; Pinch thyme; 1 small bay leaf; 3 cups heavy cream; 1/2 pound unsalted butter; 1/2 cup mushrooms, sliced; Salt and white pepper to taste

By Marian Burros

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

1cup fish stock
4shallots minced
4teaspoons champagne vinegar
1cup Puligny Montrachet
Pinch thyme
1small bay leaf
3cups heavy cream
½pound unsalted butter
½cup mushrooms, sliced
Salt and white pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately ¾-cup. Add cream and reduce to approximately 2½ cups, stirring occasionally. Add butter piece by piece, whisking continuously. Pass through a fine strainer and season with salt and pepper.