Beurre Blanc

Name: Beurre Blanc
Ingredients: Credit: André Baranowski; MAKES ABOUT 1 1?2 CUPS; Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, n; 3 sticks cold unsalted butter (24 tbsp.),; cut into chunks; 1⁄4 cup dry white wine; 1⁄4 cup white wine vinegar; 1 tbsp. minced shallots; 1⁄4 tsp. kosher salt; Pinch of white pepper; 1⁄2 tsp. fresh lemon juice

Beurre Blanc was pinched from <a href="http://www.saveur.com/article/Recipes/Beurre-Blanc" target="_blank">www.saveur.com.</a>

INGREDIENTS

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Credit: André Baranowski

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MAKES ABOUT 1 1?2 CUPS

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Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, n

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3 sticks cold unsalted butter (24 tbsp.),

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cut into chunks

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1⁄4 cup dry white wine

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1⁄4 cup white wine vinegar

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1 tbsp. minced shallots

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1⁄4 tsp. kosher salt

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Pinch of white pepper

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1⁄2 tsp. fresh lemon juice

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