Beurre Blanc Recipe From James Peterson's Kitchen Education Sauces, Salsas, And Chutneys

8/2/2019 Beurre Blanc Recipe From James Peterson's Kitchen Education Sauces, Salsas, And Chutneys

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2012 Ten Speed Press eBook Edition

Copyright 2007, 2012 by James Peterson

Photographs copyright 2007 by James Peterson

All rights reserved.Published in the United States by Ten Speed Press, an imprint of the

Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks

of Random House, Inc.

This work, with a new introduction, is comprised of material from Cookingby James Peterson, originally published in hardcover in the United States by

Ten Speed Press, an imprint of the Crown Publishing Group, a division of

Random House, Inc., Berkeley, in 2007.

Library of Congress Cataloging-in-Publication Data

Peterson, James.

Cooking / James Peterson.

p.cm.1. Cookery I. Title

TX652.P455 2007

641.5dc22

2007021065

eISBN 978-1-60774-401-6

Design by Nancy Austin

10 9 8 7 6 5 4 3 2 1

V3.1


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S A U C E S , S A L S A S , A N D C H U T N E Y S26

Beurre Blanc

This basic beurre blanc can be flavored with herbs, spices, mushrooms, or other

ingredients in the same way you flavor white sauces thickened with cream, flour, or

egg yolks.

MAKES 1 CUP, OR ENOUGH FOR 6 TO 8 MAIN-COURSE SERVINGS

2 shallots, minced

1/2cup dry white wine

1/2cup white wine vinegar

2 tablespoons heavy cream

1/2cup cold butter, cut into 1/2-inch cubes

Salt

White pepper

In a small saucepan, combine the shallots, wine, and vinegar over medium heat. Simmer

until only 2 to 3 tablespoons remain. Add the cream, simmer for 1 minute more, and add

the butter all at once.

Raise the heat to high and whisk constantly until all the butter has melted. If the sauce

starts to look oily or waxlikebeurre blanc is never very thickadd a tablespoon or two ofwater or cream to keep it from breaking. Season with salt and white pepper.

VARIATIONS

Beurre blanc can be flavored with saffron threads (soaked in 1 tablespoon of water for

30 minutes) and other spices, herbs, chopped reconstituted dried mushrooms, truffles,

lobster roe, caviar, sea urchin roe, tomatoes, and almost any ingredient that is used to flavor

a white sauce. It can also be lightened by whisking in some broth or other flavorful liquid

shortly before ser ving. The initial reduction of shallots, wine, and vinegar can be replaced

with f ish broth, shellfish steaming liquid, garlic, ginger, meat broth, reduced tomato coulis,

dashi, or soy sauce. Flavored or infused olive oil can also be whisked into the sauce and will

stay emulsified by the butter. After infusing, the added ingredients can be strained out or

left in for color and texture.


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HOW TO MAKE BEURRE BL ANC

1. Combine white wine and wine vinegar, along with

minced shallots, in a saucepan. Boil down the wine

until only a couple of tablespoons of liquid are left.

2. Add a small amount of heavy cream.

3. Whisk in chunks of cold butter. 4. Whisk until smooth and creamy.

Monter au Beurre

Monter au beurre is a classic technique for finishing a sauce with butter. The

discovery that beurre blanc was an easy sauce to make, and that a pure emulsion

of butter allowed flavors to shine through in a unique way, led chefs to experiment

with whisking butter into sauce bases that were analogous to the wine, vinegar,


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S A U C E S , S A L S A S , A N D C H U T N E Y S28

Lightened Beurre Blanc

If cold butter is whisked into too large a proportion of hot liquid, it will separate

after a few minutes and end up as oil floating on top. For this reason, the obvious

method of using more liquid as the base for a beurre blanc doesnt work. A better

way to lighten a beurre blancbeurre blanc can be kept in a pan of warm water

for up to a couple of hours before servingis to combine it with a flavorful liquid,

such as vegetable broth or fish broth, just before serving. The result is a buttery

brothlike sauce with less richness than a traditional beurre blanc but with the same

satisfying butteriness.

This lightened version is excellent with pieces of sauted or poached fish, scal-lops, lobster tails, or assorted seafood.

MAKES ENOUGH FOR 8 MAIN-COURSE SERVINGS

Beurre Blanc

1 cup vegetable broth, fish broth, or shellfish steaming liquid from

mussels or cockles

Make the beurre blanc as directed. Shortly before serving, bring the broth to a simmer and

remove from the heat. Whisk the hot broth into the sauce, and immediately ladle the sauce

over or around seafood in warmed soup plates.

MONTER AU BEURRE, continued

and shallot base used for beurre blanc. Classic sauces, originally based on beef or

veal broth thickened with roux, were instead based on concentrated unthickened

broth and given a silky consistency by the addition of butter at the end. When

high-butterfat butter is used, such as European-style butters, butter also acts as a

thickener.


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Beurre Blanc Recipe From James Peterson's Kitchen Education Sauces, Salsas, And Chutneys