Soy Beurre Blanc Recipes

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

BEURRE BLANC SAUCE

Steps:

• Gather the ingredients.
• Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
• Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.
• Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.
• Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.​
• Season to taste with kosher salt.
• Traditionally, the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.

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 (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.

BASIC BEURRE BLANC

Steps:

• Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
• In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
• Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
• Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus

BEURRE BLANC

Steps:

• Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.

RAYMOND BEURRE BLANC

Steps:

• Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
• Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE

Steps:

• In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
• Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
• Serve with fish or vegetables.

LEMONGRASS BUTTER SAUCE (BEURRE BLANC)

Steps:

• Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
• Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.