Roasted Garlic and Pecan Beurre Blanc

Name: Roasted Garlic and Pecan Beurre Blanc
Yield: 1 to 1 1/4 cups sauce
Ingredients: 2 heads garlic, roasted; 3 cup cider vinegar; 3 cup white wine; 2 tablespoons minced shallots; 1 to 2 sticks unsalted butter, cold; Salt and pepper to taste; 1/3 cup toasted crushed pecans; Pinch cayenne pepper

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Level: Easy

Yield: 1 to 1 1/4 cups sauce

Level: Easy

Yield: 1 to 1 1/4 cups sauce

Ingredients

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2 heads garlic, roasted

3 cup cider vinegar

3 cup white wine

2 tablespoons minced shallots

1 to 2 sticks unsalted butter, cold

Salt and pepper to taste

1/3 cup toasted crushed pecans

Pinch cayenne pepper

Directions

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.
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