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Beurre blanc(for fish) - great chefs
Recipe
BEURRE BLANC (FOR FISH) - GREAT CHEFS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs Norleans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Shallots, minced
3/4 c Wine, white
3/4 lb Butter, at room
-- temperature
Reduce white wine and shallots over high heat
until the wine is half its original volume.
Remove from heat and whisk in butter bit by bit
until each addition is emulsified.
Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans
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