Beurre Nantais Herb Butter Sauce Recipes

BEURRE NANTAIS

Steps:

• Cut butter into small pieces and chill.
• In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.
• Add cream and simmer mixture until slightly thickened, about 2 minutes.
• Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).
• Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
• Season sauce with lemon juice and salt and pepper.
• Serve sauce immediately.

WHITE BUTTER SAUCE WITH CREAM BEURRE NANTAIS

Steps:

• Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.
• Serve sauce immediately.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.