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• #Beurre blanc sauce series#

To help it maintain its temperature, strain it into a warmed bowl. Like hollandaise, beurre blanc is served warm but never steaming hot. Keep in mind that if you plan to use the herbs, they will add additional flavor. If you feel it tastes a little dull, stir in a bit more salt and pepper until the flavors are nicely balanced. It should taste both tangy and creamy, with a nice acidity from the wine. Stir in the salt and pepper and then taste the sauce. Continue adding the butter a few cubes at a time and whisking until the mixture transforms into an ivory-colored sauce with the consistency of thick heavy cream. Add a few cold butter cubes to the shallot-wine reduction and whisk until the cubes are almost completely incorporated. You merely want to warm the mixture, not cook it. Finally, cut the butter crosswise into 1⁄2-inch cubes. Turn the slices 90 degrees and cut again 1⁄2 inch thick. Cut each stick of butter in half lengthwise into slices 1⁄2 inch thick. While the wine mixture is cooling, cut the cold butter into 1⁄2-inch cubes. If the sauce is too hot, the butter will simply melt and not mount the mixture to a creamy consistency. Remove the saucepan from the heat and let cool for about 30 seconds. Tilt the pan occasionally to estimate the amount of liquid remaining. This liquid, or any liquid evaporated and reduced by boiling, is called a reduction. (Wine and vinegar are acidic ingredients that can react with an aluminum or uncoated cast-iron pan, giving an off flavor to the final sauce.) Bring the mixture to a boil and cook until the liquid has reduced to 2 Tbs., about 5 minutes. In a small nonreactive saucepan over high heat, combine the wine, vinegar and diced shallot. Transfer the minced herb to a small bowl, cover with a damp paper towel and set aside. Using a sharp chef's knife, mince the leaves.

Remove the leaves from the stems and discard the stems.

Tarragon, with a subtle anise flavor, or dill, with its distinct aromatic flavor, is a good match for the sauce. This pale sauce can benefit from a colorful garnish. Repeat with the second half if needed to measure out 2 Tbs. Now cut the shallot crosswise into small dice.

#Beurre blanc sauce series#

Holding the knife parallel to the board, make another series of cuts just to the root end, perpendicular to the first, also 1⁄4 inch apart. Place a shallot half, flat side down, on a cutting board and make a series of parallel lengthwise cuts about 1⁄4 inch apart, stopping at the root. Cut the shallot in half lengthwise and pull off the peel.