broccolini with rosemary beurre blanc sauce

Name: Broccolini with Rosemary Beurre Blanc Sauce
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: French
Ingredients: 2 bunch(es) broccolini or baby broccoli; salt; ## ROSEMARY BEURRE BLANC SAUCE; 3 tablespoon(s) dry white wine; 2 tablespoon(s) white wine vinegar; 1 small shallot minced; 1 clove(s) garlic minced; salt; 1 tablespoon(s) heavy cream; 8 tablespoon(s) cold butter cut into 8 pieces; 1 tablespoon(s) fresh rosemary minced

5 Pinches 2 Photos

barbara lentz

beulah, MI

Updated on Dec 25, 2019

The sauce is basically classic Buerr Blanc. Can be serve over any vegetable or fish, poultry or pork

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 bunches broccolini or baby broccoli
salt
ROSEMARY BEURRE BLANC SAUCE
3 tablespoons dry white wine
2 tablespoons white wine vinegar
1 small shallot minced
1 clove garlic minced
salt
1 tablespoon heavy cream
8 tablespoons cold butter cut into 8 pieces
1 tablespoon fresh rosemary minced

How To Make broccolini with rosemary beurre blanc sauce

Step 1

Bring a pot of salted water to a boil. Add the broccolini and cook for 3 to 4 minutes until crisp tender. Drain and set aside and keep warm.

Step 2

For the sauce. Bring the wine vinegar, shallot, garlic and a pinch of salt to a boil. Reduce to about 2 tbsp. of liquid about 3 to 5 minutes. Reduce heat to medium low and whisk in the heavy cream then add the rosemary.
Step 3

Slowly whisk in the butter one pat at a time. Continue until all is incorporated. Strain through a fine mesh strainer. Or you can leave it unstrained.
Step 4

Pour over Broccolini and serve immediately
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