Beurre Blanc sauce; A simple emulsified sauce is a simple emulsified sauce with fish or seafood.
Beurre Blanc is relatively new compared to the main sauces like Velouté, which has existed since the 1600s. In the 1890s, it emerged in Nantes, a city close to the Atlantic coast in Western France, and was initially called Beurre Nantes.
Beurre Blanc has a velvety and rich taste thanks to butter, but is also a bit sweet and sharp. Fish and seafood is very good next to.
https://egepazarindan.com/allemande-sosu-tarifi-malzemler/ Let’s come to the details of our recipe for this delicious sauce you can easily prepare at home!
Beurre Blanc sauce recipe ingredients
450 gr cold salt -free butter -out of the plane-
1 cup of white wine
Half a cup of white wine vinegar
1 tablespoon finely chopped shallots onion
Salt
Preparation of
Cut the butter into cubes with middle size and put it back into the refrigerator to keep it cold.
Heat the wine, vinegar and shallots over high heat until the liquid boils in a saucepan. Continue to boil for about 30 to 40 minutes until the liquid falls into about 2 tablespoons.
Reduce heat, remove the butter cubes from the refrigerator and throw them into 1 or 2 pots each time and start to beat quickly.
When the butter melts and mixed, add more and continue to beat. Continue until only 2 to 3 cubes remain. This should take about 25 to 30 minutes.
When whipping the last few cubes, remove from the stove and beat for another minute. The finished sauce should be thick and smooth.
Check the taste and add the salt.
According to the traditional tariff, chopped shallots are filtered before serving, but to do so is willing to do so. You can also serve without filtering the onions.
Enjoy your meal!
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