Can someone tell me what beurre blanc sauces is.?!


Question: Can someone tell me what beurre blanc sauces is!.!?
Answers:
Beurre Blanc Sauce Recipe
This classic butter sauce pairs nicely with fish, shellfish, asparagus, and poached eggs!.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Description: makes 2 cups


Ingredients
- 3 ounces shallots, peeled and finely chopped
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 4 tablespoons heavy cream or other liquid replacement
- 1 pound butter, cut into 1 inch cubes
Salt and pepper to taste
# In a heavy sauce pan combine shallots, white wine, and white wine vinegar!.
# Simmer mixture gently until nearly all liquid has evaporated!.
# Check saucepan to ensure that it has not browned!. Browning will discolor the sauce!. Wipe off browning with a wet towel!.
# Add heavy cream or liquid replacement!. If cream is not being used, an equal amount of water or other liquid must be added to prevent sauce from becoming too thick!.
# Add prepared butter!.
# Over high heat, whisk sauce until butter has melted!.
# Season to taste!.
# Add a few drops of wine vinegar if sauce seems flat!. Add butter if sauce is harsh or acidic!.Www@FoodAQ@Com

A Beurre Blanc sauce usually comes with Fish (mostly) or white meat like duck!.
it is similar to a white sauce (which is made from butter, flour and milk; sometimes cheese-the same sauce used in macoroni) without cheese though, so it is in essence a "butter sauce" added with white white, hence "blanc" and lemon!.

the tsate of a buerre blanc is similar to a lemon butter used in seafood, but with a thinker consistency

seared salmon and buerre blanc sauce with speinkled chives is a yummy recepeWww@FoodAQ@Com

Translation!.!. white butter sauce!.
my recipe
5 pepper corn
a sprig of thyme
1 shallot sliced
1 lemon juiced then added(rind and all)
1 cup white wine
1 cup heavy cream
1 pound unsalted butter (preferably at room temp) cubed

in med sauce pan add pepper corns,thyme,shallots,&lemon!.
add wine and bring to boil and reduce by half,,,,add cream and reduce by half,remove from heat and strain into bowl!.add butter a few cubes at a time!.!.!.until incorporated into sauce!.!.!.serve warm over salmon,scallops or crab cakes!.!.!.Www@FoodAQ@Com

its a white butter sauce!.!.!.sometimes made by simmering chicken broth (or vinegar)!.!.white wine and seasonings till reduced!.!.!.then adding a bunch of butter at the very end!!!!great over scallops in Coquille st jacques


p!.s
Oh no,no,no!!!!!!never put cream or milk in a beurre blanc!!!!!!Www@FoodAQ@Com





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