How to make Sauce Beurre Blanc
Sauce Beurre Blanc is a very traditional white wine and butter sauce. It is served with pike where I come from in Brittany, but is just as beautiful over crispy skin salmon. INGREDIENTS • 3 shallots, finely chopped • 60 ml dry white wine • 1 ½ Tbsp white wine vinegar • 2 sprigs fresh thyme • 1 ½ Tbsp pure cream • 250 g unsalted butter, slightly softened and cubed • lemon juice to taste • sea salt & white pepper FULL METHOD & PRINTABLE RECIPE CARD Download the recipe card: http://bit.ly/beurreblanc-recipe ---
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