by kirra » Sun Sep 13, 2009 1:03 pm
Dijon Beurre Blanc
Ingredients:
3 shallots, sliced
3 thyme sprigs
2 flat-leaf parsley sprigs
1 bay leaf, fresh preferable
1 teaspoon whole black peppercorns
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup champagne vinegar
1/4 cup heavy cream
3/4 pound unsalted butter, cold and cut in chunks
3 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
Preparation:
To make the Dijon beurre blanc, combine the aromatics: the shallots, thyme, parsley, bay leaf, and peppercorns, in a sauce pan with the white wine and vinegar. Simmer over medium heat to infuse and reduce until the liquid is almost totally evaporated. Stir in the cream and cook down until reduced again by half. Turn the heat to low and slowly whisk in the butter, 1 or 2 chunks at a time. Continue until all of the butter is incorporated, producing a creamy emulsified sauce. Whisk in the mustard, taste, and adjust seasoning as needed. Strain the sauce through a fine mesh sieve and keep warm. Stir in chopped parsley just before serving.
[b][size=150]Dijon Beurre Blanc[/size]
Ingredients:[/b]
3 shallots, sliced
3 thyme sprigs
2 flat-leaf parsley sprigs
1 bay leaf, fresh preferable
1 teaspoon whole black peppercorns
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup champagne vinegar
1/4 cup heavy cream
3/4 pound unsalted butter, cold and cut in chunks
3 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
[b]Preparation:[/b]
To make the Dijon beurre blanc, combine the aromatics: the shallots, thyme, parsley, bay leaf, and peppercorns, in a sauce pan with the white wine and vinegar. Simmer over medium heat to infuse and reduce until the liquid is almost totally evaporated. Stir in the cream and cook down until reduced again by half. Turn the heat to low and slowly whisk in the butter, 1 or 2 chunks at a time. Continue until all of the butter is incorporated, producing a creamy emulsified sauce. Whisk in the mustard, taste, and adjust seasoning as needed. Strain the sauce through a fine mesh sieve and keep warm. Stir in chopped parsley just before serving.