Kat's Beurre Blanc
1 tbs finely chopped white part of green onion or shallot
2 tbs dry white wine
2 tbs white wine vinegar
1 cup unsalted butter, chilled and cut into cubes
Salt & pepper
In saucepan, combine shallot or green onion, wine and vinegar. Cook until
liquid reduces to about 1 tbs.
Strain liquid into a saucepan, discard shallot. Over low heat whisk in butter
one piece at a time, until sauce is thick and creamy. Whisk constantly, remove from heat. Season with
salt and pepper
Pineapple Beurre Blanc
2 tps finely chopped white part of green onion or shallot
1/2 cup unsweetened pineapple juice
11/2 tsp lemon juice
8 to 10 tbs unsalted butter, chilled and cut into cubes
Salt & pepper
In saucepan, combine shallot or green onion, pineapple and lemon juice. Cook
until liquid reduces to about 3 or 4 tbs.
Over low heat whisk in butter one piece at a time, until sauce is thick
and creamy. Whisk constantly, remove from heat. Season with salt and pepper
Roasted Garlic Beurre Blanc
1 tbs plus 1 tsp chopped garlic divided
1/2 lb plus 2 tsp softened butter divided
1/4 cup white wine
2 tbs fresh lemon juice divided
1 tbs chopped shallots
1/4 cup whipping cream
White pepper to taste
Place 1 tbs garlic in pan with 2 tsp butter; cook over medium heat until
dark brown. Set aside
Combine wine, 1 tbs lemon juice, shallots and remaining 1 tsp garlic in a pan
and cook over medium heat 3-4 mins. Add cream and cook 2-3 mins. Remove from heat. Cut remaining
butter into small pieces and whisk into cream mixture with wire whip, bit by bit until all is incorporated.
Return to heat add remaining 1 tbs lemon juice, roasted garlic and white pepper.
Crystal Beurre Blanc
Crystal Buerre Blanc:
1 Tbs. Crystal Hot Sauce
Pinch of chopped garlic
Pinch of chopped shallots (or onion)
1 tsp. whipping cream
6 Tbs. softened butter
1. In a pan over medium-low heat, saute garlic and shallots in a little
butter for a minute.
Add Crystal Hot Sauce and bring to a boil. Cook until very little liquid is
left. Add cream and cook about one more minute.
2. Lower heat to almost nothing and whisk in the softened butter, a little at
a time, until it takes on a creamy consistency.
Chili Beurre Blanc
1
Tbs shallots, diced
4 oz white wine
1 Tbs chili sauce
½ cup heavy cream
1 cup unsalted butter, cubed
Garnish
As needed
In
a small pan, place shallots, wine and chili sauce and bring to a boil.
Lower the heat and reduce in half. Add
the cream and cook to reduce again.
Whisk the cubed butter one at a time to incorporate.
Strain through cheesecloth and season to taste.
There are souls in this world which have the gift of finding joy
everywhere and of leaving it behind them when they go.
- Frederick Faber