French Corner: Beurre blanc sauce (August 2016)
Welcome to the "French Corner", the Consulate’s monthly rendez-vous dedicated to the promotion of France’s culture and patrimony, in video! This month discover our recipe from Pays de la Loire: the beurre blanc sauce, as prepared by Chef Christine Iredale, owner of Amuse-bouche.
Site web de Christine IREDALE : www.amusebouche.us
Numéro téléphone : 617 447 6640
Christine IREDALE studied for two months in a professional development program at l’Institut Paul Bocuse in Lyon, France. Named the Chef of the Century, Bocuse has made numerous contributions to the advancement of French gastronomy and is well known both in his native France and abroad.
BEURRE BLANC SAUCE
Ingredients for 3 pieces of white fish:
1 big shallot finely chopped
8cl of dry white wine
1 tbsp of white wine vinegar or fresh lemon juice
1 tbsp of heavy whipping cream
1 stick of butter salted or not
Salt and pepper
• Step 1
Chop the shallot very finely.
Place the vinegar, wine, shallot in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, for 3 minutes or until the liquid is reduced to about 2 tablespoons. (This mixture is called a reduction. The volume of the liquid is reduced by evaporation, leaving a mixture that is slightly thicker with a more intense flavor.)
• Step 2
Strain the vinegar mixture through a fine sieve into a small frying pan. Discard shallot.
• Step 3
Place the frying pan over low heat. Add the cream, let it bubble.
Then add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. (It’s important to chill the butter before adding it to the vinegar reduction. If the butter is warm it may melt too quickly, making it harder to incorporate into the liquid and causing the mixture to split.)
• Step 4
Once all the butter is incorporated (this will take about 8 minutes), remove from heat. Whisk in 1 tbsp of fresh lemon juice if you want at the end and season with salt and pepper. (We used unsalted butter for this recipe as it is easier to taste and season the sauce to your liking at the end.)
Don’t let the sauce boil – you can keep the sauce warm in a bain-marie, over hot water, otherwise make it at the last minute while your white fish is cooking in the oven (10 minutes for thick filets at 400F).