What's the recipe for Red Lobster's white wine/butter sauce?!


Question:

What's the recipe for Red Lobster's white wine/butter sauce?


Answers: it's called bur blanc, and that means butter white, (white wine), and it's very easy, take either cheap white wine, or in the grocery store there is white cooking wine, some with lemon( preferred for seafood). if you use whatever white wine you have lying around, get a lemon cut it in half and take the seeds out. then bring the wine to a boil then turn down to a simmer. you can use a microwave to melt butter or a sauce pan, but remove it from heat, and add flour stirring rapidly with a fork, or wire whisk, till pasty like a thick cookie dough, you don't want to see any liquid (butter) pooling on the top. when pasty, turn back up the heat on the wine , and when it starts to boil again, take the fork or whisk and scoop some of the flour mixture, and stir constantly into the wine while squeezing lemon juice into it as well, it will thicken as it heats up, so if it gets too thick, add a little warm water, or lemon, and if too runny, add more reux (flour mix) , there ya have it.
also if you tenderize veal with a cubed mallot,(put the veal in a zip lock so you don't cover your kitchen with meat pieces), then dip it in eggs and milk, then flour. then use clarified butter-(melt a stick in the mic or pot and sit till all the whey settles to the bottom) and pour the clear stuff into a hot saute pan-don't worry the butter wont burn if it's clarified, throw in the veal, and when you see blood pooling on top of your cutlets, turn them over sprinkle more flour on top of them and pour white wine, a spoon full of capers, and some fresh dill weed,(ripped apart by hand), and squeeze a lemon all over everything, and you'll have a nice veal picatta, or chicken if you don't do red meat. serve with rice or i like to take potato's sliced like 1/4 " chips-but leave together like it's still whole-and place into a baking dish like a lasagne pan, or whatever size is appropriate, and smash a few stalks of celery,(just use your hand or a flat side of a chef knife to flatten-it lets the juice out) then chop some onions-leeks-or scallions, and put them on top of the potato's, and mix some chicken bouillion and water, and "almost" cover the potato's. bake in the oven for about an hour or till a fork goes through easy, and if not done you can finish in a microvave, but don't do the veal , till the potato's are done--they'll stay hot, the veal only take 5 minutes, not including prep time. try to find it on topsecretrecipes.com



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