Sauce Beurre Blanc from Tony Bilson's Recipe Book by Tony Bilson
Beurre blanc is one of the simplest sauces in the classic repertoire.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Whisk
- Stove
Ingredients
- 35 g shallots or blanched onion, finely chopped
- 150 ml champagne or semillon, or 3 tbl white vinegar
- 150 ml chicken stock, or fish stock
- 1 sprig thyme
- 75 ml cream
- 6 peppercorns
- 250 g butter, cut into large dice
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