Raymond Beurre Blanc

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
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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4.4 41
Not at all too lemony. I much prefer lemons over white wine vinegar, especially served with capers and seared fresh ahi tuna right off the boat -- literally. This recipe is a hit. item not reviewed by moderator and published
My very first time with this recipie.................NAILED IT. What an impressive mixture of texture, flavor, and like most things; simplicity. I did add about 1/2 tsb of fresh tyme leaves and it was just a tiny pinch of salt to offset the tartness of the lemon juice; that flavor came through just a bit too strongly for my personal tastes. item not reviewed by moderator and published
I used a $5 bottle of Flip Flop Pinot Grigio. Doubled the recipe because we like sauce in my family. It is definitely a very strong flavor...but don't be overwhelmed...it's not going to taste completely "right" on it's own. It belongs with the fish! We loved it. Most other recipes called for White Wine Vinegar. This recipe was simple and delicious. item not reviewed by moderator and published
I didn't like this at all. Far too sour. I had a beurre blanc sauce over seafood in a restaurant and it was wonderful. Nothing like this. I won't make this recipe again. I'll look elsewhere. item not reviewed by moderator and published
what is a non reactive pan? item not reviewed by moderator and published
Thanks Alton! I served this with Salmon Wellington. I was concerned about the richness of the sauce with already rich dish....however, the lemon in this added the much needed acid to cut through all the butter. It was perfect with the dish! Rave reviews!!! I did add some thyme for a hint of herb in the dish. item not reviewed by moderator and published
Very Nicely done Alton! The sauce was perfect. It was very easy to make and the whole family loved it. Not too lemony as some have posted. I juiced one whole lemon and it worked out perfectly. I also used a nice Moscoto wine. Very tasty. item not reviewed by moderator and published
This was so good! Reviewers have mentioned that it is too lemony, but it is perfect over seafood. I think it would be great over poultry, too. It is a sauce that requires your attention a little bit but not as finicky as a hollandaise. Give it a shot! Definitely worth it to impress your guests! Also, there are only 2 in our family and this makes a good deal of sauce. I refrigerated the left overs and gently reheated the remaining sauce in the microwave (30 seconds at a time at half power, whisking in between, until hot) and it was great the second time too! item not reviewed by moderator and published
Perfect on seared scallops. Easy to follow. Loved the tip to keep warm in thermos. This made it a great do ahead sauce! item not reviewed by moderator and published
Why would you put some measures in weight/liquid oz and some in tablespoons? Food network, please give us an option to switch all measurements to weight!! It is so much easier and cleaner to measure out everything with a scale! item not reviewed by moderator and published
Stainless steel or enamel, on the inside of the pan. What's on the outside doesn't matter. Or glass, but many people claim glass is dangerous. Reactive metals are aluminum, cast iron, and plain steel. item not reviewed by moderator and published
Ryan not everyone has a kitchen scale so they put recipes in common measures for the majority. item not reviewed by moderator and published
Did you make this sauce? Is your 2-star rating based on the outcome of the recipe? item not reviewed by moderator and published

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