Recipe author – Alton Brown (Alton Brown) – TV presenter, famous chef, culinary writer, actor, cameraman
French beau-blanc sauce will add exquisite taste to any of your dishes and snacks, be it fish, seafood, mushrooms, chicken or blanched vegetables. The sauce is prepared on the basis of butter, which is whipped vigorously with a steamed mixture of white wine, lemon juice and chopped shallots until it turns into a velvety sauce. Ber-blanc is served hot, so mix it just before serving or, if you cook in advance, keep in a thermos.
Time: 40 min
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 – 2 shallots, finely chopped
- 240 ml. white wine
- 60 ml. lemon juice
- 1 tbsp. l fat cream
- 12 tbsp. l chilled unsalted diced butter
- Combine shallots, white wine and lemon juice in a non-reactive metal saucepan and boil up to 2 tbsp over high heat. l
- Add cream to the pan. As soon as the liquid begins to boil, reduce the heat to a minimum. Add the butter, one cube at a time, whisking first on a fire, and then removing from the stove. Continue whipping the butter until the mixture is completely emulsified and reaches the consistency of a thick sauce. Salt and sprinkle with white pepper. Store the oil in a thermos until ready to serve.