Cooking pg. 1
Cooking pg. 2
Beurre Blanc is french meaning "White Butter", and that is basically what it is. If you're on a diet, you may want to try something else, but I tell ya... you won't know what you're missing. In my opinion Beurre Blanc should be the next addition to the five Mother Sauces... Beurre Blanc has so many dirivitives of its own, I think it classifies.... anyways... getting on with how to make it.
1 cup generic white wine
1 cup white vinegar (or rice wine vinegar, or even white wine vinegar)
1 Thyme sprig
1 shallot, diced (substitute, 1/4 cup diced white onion & 1/4 tsp minced garlic
if you can't get shallots)
2 cups Heavy Cream
2 lbs Butter
In a small saucepan, reduce the white wine, vinegar, thyme, and shallots until its almost evaporated. Add heavy cream, and reduce at low heat until it begins to thicken. Cut butter into 1" cubes and add in 2 parts, wait until the butter is melted before adding 2nd part.
Strain the sauce through a fine mesh strainer to remove the shallots and thyme sprig. Ladle 2 oz over your favorite fish and enjoy.
For interesting effects try adding lemon juice.... reduced Orange Juice... reduced Midori Liqueor... whole grain mustard.... pecans... or anything you think might be good in a cream sauce.... EXPERIMENT!!!!!!!!