Beurre Blanc

Name: Beurre Blanc
Ingredients: 1 cup fish stock; 4 shallots minced; 4 teaspoons champagne vinegar; 1 cup Puligny Montrachet; Pinch thyme; 1 small bay leaf; 3 cups heavy cream; 1/2 pound unsalted butter; 1/2 cup mushrooms, sliced; Salt and white pepper to taste

10 ingredients

4 steps

Ingredients

1 cup fish stock
4 shallots minced
4 teaspoons champagne vinegar
1 cup Puligny Montrachet
Pinch thyme
1 small bay leaf
3 cups heavy cream
1/2 pound unsalted butter
1/2 cup mushrooms, sliced
Salt and white pepper to taste

Directions

1

Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately 3/4-cup.
2

Add cream and reduce to approximately 2 1/2 cups, stirring occasionally.
3

Add butter piece by piece, whisking continuously.
4

Pass through a fine strainer and season with salt and pepper.