Beurre Blanc

BEURRE BLANC This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carey Estate in Rockwall, Texas in 1988. 1/2 teaspoon shallots peeled and sliced 1/4 ounce white wine vinegar 1/4 ounce white wine 1/2 teaspoon chopped garlic 1/2 teaspoon pickled ginger diced 1 teaspoon key lime juice 5 black peppercorns 1/4 ounces heavy cream 2 ounces whole butter at room temperature Splash of cold water 1/4 teaspoon chopped chives In small saucepan heat shallots, vinegar, wine and whole peppercorns. Reduce until sauce takes on a syrup consistency then remove from stove. Strain through fine sieve into another pot. Add splash of cold water and butter while whisking constantly. When butter is incorporated add chives, ginger and garlic.

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