Burre blanc, sauce made of butter, shallots, herbs and lemon
Add the white wine, shallots, herbs and garlic to a sauce pot and bring to a boil.
Reduce by 3/4. And lower heat to just a simmer.
While whisking constantly, add the butter one piece at a time, waiting until each piece has melted before adding another.
After the butter is added DO NOT! bring to a boil or the sauce will separate.
Strain the sauce through a chinois into a metal sauce container. Keep warm on the line but don't bring to a boil.
Discard when finished serving as the sauce does not store well in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 50 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7mg | 0 % | |
Potassium 197.4mg | 5 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.9g | ||
Protein 1.4g | 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: 50
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