Quote:
Originally Posted by Whizz Bang
...forget the chive sauce, master the beurre blanc. Start with the juice of a few lemons(you can also use vinegar or white wine or both), a chopped shallot, and maybe a minced clove of garlic. Reduce to au sec (almost dry like 2 tbsp of liquid) add a 1/2 cup of heavy cream and reduce again until nice and thick and remove from the heat. Whisk in a stick of butter cut into pieces one or two slices at a time. season with a little salt and maybe a touch of white pepper.
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Thx for this
. I'll take my "F" for presentation points, but I did make this sauce tonight with some
. Super tasty.
