Recipe courtesy of Curtis Aikens

Roasted Garlic and Pecan Beurre Blanc

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  • Level: Easy
  • Yield: 1 to 1 1/4 cups sauce



  1. Remove meat of garlic from skins and mash. Place in saucepan. To the garlic add vinegar, wine and shallots. Over low to medium heat reduce mixture to consistency of jam.
  2. 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. Season with salt and pepper. Stir in pecans and cayenne pepper Serve over steamed cauliflower