Why this recipe works:
This delicately flavored sauce is a good way to add richness to fish, shellfish, chicken, and vegetables. Like hollandaise, this butter-based sauce can easily get too hot and “break.” To prevent our sauce from breaking, we add cream to stabilize the emulsion and gradually introduce cold butter to the sauce to keep the temperature consistent.
Instructions
1. Bring wine, vinegar, shallot, and salt to boil in small, heavy-bottomed saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by two-thirds, about 5 minutes. Whisk in cream. Add butter, 1 piece at a time, whisking vigorously after each addition until butter is incorporated and forms thick, pale yellow sauce, 30 to 60 seconds. Remove pan from heat and serve.
WHAT CAN GO WRONG: Like hollandaise, beurre blanc is a fat-in-water emulsion that breaks easily. If the butter gets too hot, its own emulsion “breaks” and its butterfat leaks out of the sauce, turning it greasy.
HOW WE FIXED IT: Taking a cue from modern versions of this sauce, we add cream to stabilize the emulsion; its casein proteins surround the butterfat droplets, keeping them suspended in the liquid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 874 | ||
Calories from Fat: 854 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.9g | 127 % | |
Saturated Fat 60.1g | 300 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 254.4mg | 78 % | |
Sodium 19.4mg | 1 % | |
Potassium 106.4mg | 3 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 874
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