Beurre blanc
Beurre blanc (German for “white butter”, also known as “Beurre nantais” in France) is a classic butter sauce in French cuisine , which is mainly served with fish and white poultry .
First, finely chopped shallots are sautéed. They are not allowed to take on any color. Dry white wine and possibly wine vinegar are added and everything is greatly reduced . In poached dishes and the cooking liquid may be used. Depending on the recipe, some crème fraîche or cream is also cooked. Once everything has cooled down enough that the pot can be touched, the butter is gradually added with a whisk at a very mild temperature , ideally in a bain-marieuntil a creamy sauce is formed. The temperature must be precisely controlled, the butter must not melt glassy, but must remain foamy white. Beurre blanc is seasoned with salt and white pepper ; fresh herbs can also be added in different variations . Finally, the sauce can be passed through a sieve.
See also
Individual evidence
- ↑ a b The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 288-290 .