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Beurre Blanc (For Fish) - Great Chefs


Home | Recipes | B
Basics Norleans Sauces

Ingredients:

  • 2 oz Shallots, minced
  • 3/4 c Wine, white
  • 3/4 lb Butter, at room - temperature

Directions:

Reduce white wine and shallots over high heat until the wine is half its original volume.
 
Remove from heat and whisk in butter bit by bit until each addition is emulsified.
 
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini