Sauce "buerre Blanc"
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Classic French dip "buerre Blanc" — white butter sauce for fish/seafood/poultry
Ingredients for Sauce "buerre Blanc"
- Shallots - 2 PCs
- Vinegar - 30 ml
- Dry white wine - 225 ml
- Butter - 200 g
- Lemon juice - 10 ml
- Salt - 1 g
- Black pepper - 1 g
Video of cooking Sauce "buerre Blanc"
Step by step instruction of cooking Sauce "buerre Blanc"
In a saucepan/frying pan/saucepan, connect finely chopped onion, vinegar and wine, bring to a boil.
Cook for 10 minutes or until the liquid has evaporated to 1 tablespoon.
Remove the pot/pan/wok from heat and whisk whisk a few pieces of butter, each time whisking the sauce until smooth.
If the oil is bad since you can put the bowl back on the heat, but make it weak.
After adding the pieces of butter can still mix this blend to the sauce turned out to be exactly homogeneous.
Add lemon juice, salt and pepper to taste.
- baked/grilled or steamed fish