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Beurre Blanc


1/4 cup white vinegar
1/2 cup white wine
2 shallots, chopped finely
1 tablespoon cream
150 g butter, cut in small pieces
salt and pepper

Place the vinegar, wine and shallots in a stainless steel saucepan and simmer slowly until about 2 tablespoon of the liquid remains. Add the cream and bring to a boil.

Remove the saucepan from the heat and, with a small wire whisk, beat in the butter, piece by piece, until the sauce thickens. Season with salt and pepper to taste and serve at once.

Makes about 3/4 cup.

It's excellent with poultry, seafood, vegetables and eggs.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.