Boiled Peanut Beurre Blanc Recipes

BOILED PEANUTS RECIPE

Steps:

• Place the raw peanuts in a sink of water and swirl them around to remove any dust and dirt.
• Place in a colander, rinse again and let drain.
• Fill a large stockpot about 3/4's full of water.
• Add the washed raw peanuts.
• Place stockpot on stove and turn the heat to Medium-High, let come to a rolling boil.
• Cover the pot, reduce the heat to Medium and let boil for about 3 hours.
• Add the salt, stir. You can also add hot water if needed at this point.
• Taste the peanuts about every 30 minutes from here on until cooked to desired doneness.
• Remove from heat and let cool.
• Serve warm and enjoy.

BOILED PEANUTS

Steps:

• Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
• Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
• Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
• *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.

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.

BOILED-PEANUT BEURRE BLANC

Steps:

• Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns.
• Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath).

BOILED PEANUTS

Steps:

• Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
• Let the water boil for 3 hours.
• Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

BEURRE BLANC

Steps:

• Bring to a boil in a small heavy-bottomed pot: 2 shallots, diced fine, 1/4 cup white wine vinegar, 1/2 cup dry white wine, A few black peppercorns, A pinch of salt.
• Cook until the liquid is almost completely gone (as the liquid gets low, reduce the heat). Remove from the heat when the shallots are still moist but not floating in liquid. (This step can be done far in advance.) Put the pan over a very low heat. Bit by bit, whisk in: 14 tablespoons (1 3/4 sticks) butter, cut into small pieces.
• Wait until each addition is mostly melted and incorporated before adding more. Monitor the heat; the sauce should be warm while the butter is being added but not hot or the sauce will separate. Oddly enough it will also separate if the sauce gets too cool while the butter is being added. Once all the butter has been incorporated, taste for salt and add more as needed. Thin with a splash of fresh wine, some broth, or even water; the added liquid helps keep the sauce from breaking or separating and makes it lighter. Strain if desired. Serve immediately or keep warm in a double boiler over warm, but not hot, water, or in a warmed thermos.
• Flavor the sauce with chopped herbs, capers, or nasturtiums.
• Add whole spices, such as coriander or fennel seeds, along with the peppercorns.
• A simpler sauce can be made by putting 3 table spoons wine, lemon juice, or even water in a pan, bringing to a boil, and swirling or whisking in 4 tablespoons (1/2 stick) butter, cut into small pieces, and a pinch of salt.