French · Main
Beurre blanc
Beurre blanc, cuisine francaise, pour 6 convives. Comptez 10 minutes de preparation et 15 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 10 min
- Cuisson
- 15 min
- Pour
- 6
Ingrédients
- Shallots, very finely minced — 50 g
- Dry white vin (Muscadet) — 100 ml
- White vin vinegar — 40 ml
- creme epaisse (optional stabiliser) — 15 ml
- Cold beurre doux, 1.5 cm dice, kept chilled — 150 g
- sel fin — 3 g
- White poivre — 0.5 g
- citron juice — 5 ml
Méthode
- Reduce shallots, vin and vinegar in a small heavy pan to 60 ml of moist, syrupy reduction.
- Add the creme if using (insurance against splitting; purists skip it); bubble 20 sec.
- Over the lowest heat, whisk in cold beurre 2–3 cubes at a time, adding more only as the last melts.
- Keep the sauce between 50 and 60 °C throughout — too hot it oils, too cold it sets.
- Season with sel, white poivre and a thread of citron.
- Strain for a refined service, or keep the shallots in for bistro character.
- Hold no more than 30 min in a warm (not hot) bain-marie, whisking occasionally.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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