Beurre Blanc
Makes 1 cup
1 oz Peeled chopped shallots
1 oz Lemon juice
1 cup Chablis wine
¼ cup Heavy/whipping cream
1 pound Chilled unsalted butter cut into 1 inch cubes
As needed Kosher salt
As needed Ground white pepper
1 Whole bay leaf
Instructions:
Combine shallots, lemon juice, bay leaf, and wine in a small pan and reduce 50%. Strain. Return the strained liquid to the pan and add the heavy cream. Cook one minute. Working on and off low heat add the butter in one block at a time while whisking constantly until the sauce is done. After the last piece of butter is dissolved remove the sauce from heat and store at a luke warm temperature until use.
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Sweet Chili Lime Beurre Blanc
Makes 3 cups
6 Tbsp Fresh lime juice (at room Temp)
1 ½ cup Sweet chili sauce (such as Mae Ploy brand) (at Room Temp)
1 ½ cup Beurre blanc (Luke warm)
Instructions:
Whisk all ingredients together in bowl and store at a luke warm temperature until ready to use.
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