Classic Beurre Blanc
Cooking Time30 m
Ingredients7
DifficultyMedium
This butter sauce is so smooth and good that you almost want to call the fish buns for queneller instead. Beurre Blanc fits nicely to cooked fish of all kinds and makes the whole plate feel a little more lavish without it getting complicated.
Cuisines
Yields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 12 pc chalon bulbs
- Step: 21 msk white vinegar
- Step: 31/2 dl dry white wine
- Step: 42 dl folded in
- Step: 575 g room warm butter
- Step: 6salt
- Step: 7pepper
Instructions
- Step: 1Scale and chop the bulb. Put in a pot with vinegar and wine. Let boil slowly until almost all the fluid boiled in.
- Step: 2Meanwhile, cook the cream in another pot to just over half the amount.
- Step: 3Spare the onion with the cream and boil up. Drag the pot of the heat and whisper the butter into small clicks. Taste with salt and pepper. A little pressed lemon or rifle lemon shell if you like.
Näring
| Calories | 350kcal |
|---|---|
| Carbohydrates | 5g |
| Fat | 35g |
| Protein | 2g |
| Serving Size | 4serving |
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