Recipe courtesy of Curtis Aikens
Total:
25 min
Active:
5 min
Yield:
1/2 to 1 cup sauce
Level:
None

Ingredients

Directions

Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.

In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.

Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.

Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus

IDEAS YOU'LL LOVE

Beurre Blanc

Recipe courtesy of Laura Calder

Ginger Beurre Blanc

Recipe courtesy of Sara Moulton

Soy Beurre Blanc

Recipe courtesy of Claire Robinson

Raymond Beurre Blanc

Recipe courtesy of Alton Brown

Spicy Orange Beurre Blanc

Recipe courtesy of Drew Nieporent

Salmon Fillets with Fennel Beurre Blanc

Recipe courtesy of David Rosengarten

Potato Crusted Snapper in Beurre Blanc Sauce

Recipe courtesy of Peter Timmins

Classic Beurre Blanc: White Butter Sauce

Recipe courtesy of Food Network Kitchen

Bayou Stuffed Catfish with Cajun Beurre Blanc

Recipe courtesy of Q

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking