Raymond Beurre Blanc

  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

1 to 2 shallots, chopped fine

8 ounces white wine

2 ounces lemon juice

1 tablespoon heavy cream

12 tablespoons cold unsalted butter, cubed

Salt and white pepper, to taste

Directions

  1. Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
  2. 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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