Ingredienser
Fremgangsmåte
- Reduce white wine, vinegar and onion until there is about 3 tbs of liquid
- Whisk down butter, a little at a time, making sure that the sauce does not boil when you whip down the butter, I try to lie down around 90 degrees.
- Taste with salt and add any other goodies you want to have in the sauce (roe and chives are good)
Ernæring
Notater
Tips: The sauce emulsifies best at constant low heat. Stir constantly and pull the pan off the heat if needed. Add ice-cold butter cubes a little at a time, not all at once.
Storage: Beurre blanc is made just before serving and cannot be stored. The sauce splits easily on cooling or reheating.
FAQ: A classic with fish dishes, but works equally well with lobster, scallops, asparagus or boiled vegetables that need an elegant lift.